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Grilled Chicken Strawberry Poppyseed Salad

5 from 32 votes
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  • 1 pound boneless skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups torn butter lettuce
  • 1 1/2 cups strawberries sliced
  • 1 cup sliced pineapple
  • 3/4 cup blueberries
  • 3/4 cup mandarin oranges
  • 1/4 cup chopped roasted chasews

citrus poppyseed dressing

  • 3 tablespoons champagne vinegar
  • 1 tablespoon orange juice
  • 1/2 lime juiced
  • 1/4 cup honey
  • 1 shallot diced
  • 1 garlic clove minced
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil or grapeseed oil
  • 1 1/2 tablespoons poppy seeds


  • Place the chicken in a baking dish or a resealable bag. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour it over the chicken and toss to coat. Marinate for at least 30 minutes or even overnight.
  • Heat your grill to medium-high heat. Grill the chicken for 5 to 6 minutes per sides. Let it rest for a few minutes before slicing it thinly.
  • In a large bowl, toss the butter lettuce with a pinch of salt and pepper. Add in the strawberries, pineapple, blueberries and oranges. Toss well. Add the chicken and cashews on top and drizzle on the dressing to serve.

citrus poppyseed dressing

  • Combine the vinegar, orange juice, lime juice, honey, shallot, garlic, mustard powder, salt and pepper in a food processor and blend until combined. With the processor on, stream in the olive oil until the dressing is emulsified and comes together. Stir in the poppy seeds with a spoon and serve. This stays great in the fridge for a few days!

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