Strawberry Poppyseed Salad

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This salad is a recreation of a salad I had while on holiday recently and I loved it so much I had to make it! Fruit in a salad isn't what I usually think about when building a salad but it is so fresh and delicious. Particularly at the moment because the strawberries are glorious! The real gem here is the strawberry poppyseed dressing, it is the perfect sweet but sharp vinaigrette and just look at the colour of it! This salad is very easy to make and is so refreshing for the summer months. It also tastes lovely without the chicken as a side salad.

 

Strawberry Poppyseed Salad

Serves: 2

Time: 30 minutes

 

Ingredients:

Dressing:

1 cup chopped strawberries (8 strawberries)

1/4 cup apple cider vinegar

1/8 cup rapeseed oil

1 tsp dijon mustard

1 tsp honey

1/4 tsp salt

1 tsp poppyseeds

Salad:

2 handfuls spinach

1 chicken breast

8 strawberries

1/2 cup pecans

10 chunks fresh pineapple 

1/2 cup blueberries 

 

Method:

1. Preheat the oven to 180f. Place a chicken breast on a baking tray with a drizzle of olive oil and a little salt and pepper. Roast for 25 minutes until the chicken is cooked through.

2. Meanwhile, remove the top from the strawberries and cut in to quarters. Place half of the strawberries (8 whole) in to a blender or food processor. Add the mustard, oil, vinegar, honey and salt and blend until smooth. Pour in to a bowl or jug and whisk through the poppyseeds. This is your strawberry poppyseed dressing!

3. Slice the pineapple chunks in half to make them more manageable and set aside.

4. Roughly chop the pecans.

5. Add a handful of spinach to each bowl, sprinkle over half of the remaining chopped strawberries, pineapple, blueberries and pecans.

6. Once the chicken is cooked, slice in to thin slices on a chopping board and divide between the bowls.

7. Add a drizzle of dressing and enjoy!

Note: You will have dressing left over, keep it in a airtight container or bottle and enjoy with more of this salad or another salad! It will keep for a week.

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