I’ve got a DELICIOUS healthy copycat recipe for you —
It’s a fresh and easy take on one of Panera’s/a very popular chain restaurant’s favorite seasonal salads. I know you’ll love it.
I’ve taken the sweetness down a bit in this revamped version, but if you really want to add it back in: add a few tablespoons each of no-sugar-added canned mandarin oranges or pineapple chunks.
Make this for lunch, you won’t be sorry!
Strawberry Poppyseed Chicken Salad
(makes 2 servings)
● 4 big handfuls (cups) mixed salad greens
● 1 cooked chicken breast, diced
● 4 large strawberries, hulled and sliced
● ½ cup blueberries
● ¼ cup goat cheese crumbles
● ¼ cup chopped toasted pecans
Poppyseed Dressing
(makes 4 2-tbsp servings)
● ½ tsp sea salt
● 1 Tbsp Nature’s Hollow honey
● 2 Tbsp apple cider vinegar
● ¼ cup plain dairy-free yogurt
● 1 Tbsp extra virgin olive oil
● 1 tsp poppy seeds
First, make the dressing:
Place all the ingredients in a mason jar, screw on the cover, and shake until well combined. Or place the ingredients in a bowl and whisk until combined. This dressing will keep in the refrigerator, covered, for 2-3 days.
Make the salad:
Place the salad greens, chicken, strawberries, blueberries, and goat cheese in a large salad bowl. Drizzle 4 Tbsp (half the recipe) of the salad dressing over the top of the salad and toss well. If using, sprinkle the pecans over the top.
Divide into two portions and serve. Yum!
Tag me at "Fit With Deb" if you try this recipe 👩🍳