This Strawberry Poppyseed Chicken Salad is delicious with romaine lettuce, golden brown chicken, cashews, sweet strawberries, and mozzarella topped off with homemade poppyseed dressing. Ready in just 20 minutes!
Table of Contents
This salad is also known as Riviera Salad. Swap out the strawberries with other fruits like blueberries or mandarin oranges.
This recipe makes two very generous dinner-sized salads and is great to serve for lunch or dinner.
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How to make Rivieria Salad with Chicken
For the Salad
Preheat a grill on medium direct heat. (See notes for stove top instructions.)
Sprinkle salt and pepper to taste on both sides of the chicken filets.
Grill the chicken for about 5 minutes per side or until the internal temperature is 165 degrees F.
Transfer the chicken to a cutting board to rest for 5 minutes.
Cut the chicken into strips or cubes.
Chop the romaine lettuce into bite-sized pieces and divide evenly between two 2 1/2 quart bowls.
Sprinkle 1/2 cup of mozzarella cheese into each bowl.
Scatter 1/4 cup of cashews into each bowl.
Cut the strawberries into slices or chunks and divide evenly between the two bowls.
Add the chicken, divided evenly between the two bowls.
For the Poppy Seed Dressing
In a bowl, whisk the white wine vinegar and sugar until the sugar is mostly dissolved.
Add the dried minced onion, poppy seeds, salt, ground mustard, and mayonnaise. Whisk to combine.
Whisking the dressing steadily, pour the olive or canola oil into the dressing in a slow stream. Continue whisking until completely combined.
Drizzle the desired amount of dressing over each salad.
You may also enjoy
- Chicken Salad Croissant
- Oriental Chicken Salad
- Chinese Chicken Ramen Salad
- Almond Panko Chicken with Italian Tomato Salad
Strawberry Poppyseed Chicken Salad Recipe
Ingredients
For the Salad:
- 2 boneless chicken filets (about 4 ounces each)
- Salt and pepper to taste
- 2 cups romaine lettuce
- ½ cup cashews
- 1 cup shredded mozzarella cheese
- 6 strawberries (or 1 cup blueberries, mandarin oranges, etc.)
For the Poppy Seed Dressing:
- ¼ cup white wine vinegar
- ¼ cup sugar
- 1 tsp dried minced onion
- 1 tsp poppy seeds
- ½ tsp salt
- ½ tsp ground mustard
- 2 tsp mayonnaise
- ¼ cup olive oil (or canola oil)
Instructions
For the Salad:
- Pre-heat a grill on medium direct heat. (See notes for stove top instructions.)
- Sprinkle salt and pepper to taste on both sides of the chicken filets.
- Grill the chicken about 5 minutes per side or until the internal temperature is 165 degrees F.
- Transfer the chicken to a cutting board to rest for 5 minutes.
- Cut the chicken into strips or cubes.
- Chop or tear the romaine lettuce into bite sized pieces and divide evenly between two 2 1/2 quart bowls.
- Sprinkle 1/2 cup of mozzarella cheese into each bowl.
- Scatter 1/4 cup of cashews into each bowl.
- Cut the strawberries into slices or chunks and divide evenly between the two bowls.
- Add the chicken, divided evenly between the two bowls.
For the Poppy Seed Dressing:
- In a bowl, whisk the white wine vinegar and sugar until the sugar is mostly dissolved.
- Add the dried minced onion, poppy seeds, salt, ground mustard, and mayonnaise. Whisk to combine.
- Whisking the dressing steadily, pour the olive or canola oil into the dressing in a slow stream. Continue whisking until completely combined.
- Drizzle desired amount of dressing over each salad.
Video
Notes
- Heat the oil in a medium skillet on medium heat.
- Salt and pepper the boneless chicken on both sides to taste.
- Cook the chicken in the skillet on each side for about 5 – 7 minutes or until the internal temperature reaches 165 degrees F.
- Remove the chicken to a cutting board to rest for 5 minutes.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
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