Description

This Berry Chicken Salad with Poppy Seed Dressing is a vibrant and refreshing dish perfect for a light lunch or dinner. Tender grilled chicken seasoned with steak-flavored spices rests atop a bed of crisp romaine lettuce and a medley of fresh strawberries, blueberries, and raspberries. Toasted pecans add a delightful crunch, while a creamy, sweet poppy seed dressing ties all the flavors together beautifully.

Ingredients

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Chicken and Salad

1 Tablespoon olive oil
10 oz. boneless skinless chicken breasts, chopped into bite-sized pieces
2 teaspoons steak-flavored grill seasoning, or any all-purpose seasoning spice mix
4 cups chopped romaine lettuce
1 cup chopped strawberries
1 cup blueberries
1 cup raspberries
1/2 cup pecan halves

Poppy Seed Dressing

1/3 cup mayonnaise
3 Tablespoons sugar
2 Tablespoons milk
2 Tablespoons white vinegar
1 Tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season the bite-sized chicken pieces with the steak-flavored grill seasoning or your preferred all-purpose seasoning. Cook the chicken pieces in the skillet for about 7-10 minutes, stirring occasionally, until they are cooked through and lightly browned on the outside.
Toast the Pecans: While the chicken cooks, toast the pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they release a nutty aroma. Remove from heat and set aside.
Chop the Salad Ingredients: Wash and chop the romaine lettuce, strawberries, and prepare the blueberries and raspberries for the salad. Combine them in a large mixing bowl.
Make the Poppy Seed Dressing: In a small bowl, whisk together mayonnaise, sugar, milk, white vinegar, poppy seeds, salt, and pepper until smooth and well combined.
Assemble the Salad: Add the cooked chicken and toasted pecans to the bowl with the lettuce and berries. Pour the poppy seed dressing over the salad and gently toss all ingredients together until evenly coated.
Serve: Divide the salad into four servings and enjoy immediately for the freshest flavor and texture.

Notes

For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
Use fresh, ripe berries for the best flavor and sweetness in the salad.
The chicken can be grilled instead of pan-cooked for a smokier taste.
To make it dairy-free, use a dairy-free milk alternative in the dressing.
Leftovers can be stored in the refrigerator for up to one day, but dressing is best added just before serving to keep salad crisp.