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Chicken Strawberry Salad and Poppy Seed Dressing Dinner for Two

Chicken Strawberry Salad and Poppy Seed Dressing in a bowl

This Chicken Strawberry Salad with homemade Poppy Seed Dressing is delicious with romaine lettuce, golden brown chicken, cashews, sweet strawberries, and mozzarella.

Scroll to bottom for full recipe card with ingredients.

This salad is also known as Riviera Salad. Swap out the strawberries with other fruit like blueberries or mandarin oranges.

This recipe makes two very generous dinner sized salads, and is great to serve for lunch or dinner.

How to make Chicken Strawberry Salad and Poppy Seed Dressing:

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.

salt and pepper on two chicken filets

Grill the chicken about 5 minutes per side or until the internal temperature is 165 degrees F.

two chicken filets cooking on a grill

Transfer the chicken to a cutting board to rest for 5 minutes.

Cut the chicken into strips or cubes.

grilled chicken filets cut into slices
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Chop the romaine lettuce into bite sized pieces and divide evenly between two 2 1/2 quart bowls. Click for 2 1/2 quart oven safe bowls.

romaine lettuce chopped in a bowl

Sprinkle 1/2 cup of mozzarella cheese into each bowl.

shredded mozzarella sprinkled over romaine lettuce

Scatter 1/4 cup of cashews into each bowl.

cashews sprinkled over mozzarella

Cut the strawberries into slices or chunks and divide evenly between the two bowls.

strawberry slices sprinkled over cashews

Add the chicken, divided evenly between the two bowls.

grilled chicken layered on top of strawberries

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.

dried minced onion flakes, poppy seeds, salt, ground mustard, and mayonnaise added to dressing

Whisking the dressing steadily, pour the olive or canola oil into the dressing in a slow stream. Continue whisking until completely combined.

oil whisked into poppy seed dressing

Drizzle desired amount of dressing over each salad.

Chicken Strawberry Salad drizzled with Poppy Seed Dressing
Chicken Strawberry Salad and Poppy Seed Dressing

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Yield: Serves 2

Chicken Strawberry Salad and Poppy Seed Dressing

Chicken Strawberry Salad and Poppy Seed Dressing in a bowl

This Chicken Strawberry Salad with homemade Poppy Seed Dressing is delicious with romaine lettuce, golden brown chicken, cashews, sweet strawberries, and mozzarella. Also known as Riviera Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For the Salad:

  • 2 oz boneless chicken filets (4 ounces each)
  • Salt and pepper to taste
  • 2 cups romaine lettuce
  • 1/2 cup cashews
  • 1 cup shredded mozzarella cheese
  • 6 strawberries (or 1 cup blueberries, mandarin oranges, etc.)

For the Poppy Seed Dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup sugar
  • 1 tsp dried minced onion
  • 1 tsp poppy seeds
  • 1/2 tsp salt
  • 1/2 tsp ground mustard
  • 2 tsp mayonnaise
  • 1/4 cup olive oil (or canola oil)

Instructions

For the Salad:

  1. Pre-heat a grill on medium direct heat. (See notes for stove top instructions.)
  2. Sprinkle salt and pepper to taste on both sides of the chicken filets.
  3. Grill the chicken about 5 minutes per side or until the internal temperature is 165 degrees F.
  4. Transfer the chicken to a cutting board to rest for 5 minutes.
  5. Cut the chicken into strips or cubes.
  6. Chop or tear the romaine lettuce into bite sized pieces and divide evenly between two 2 1/2 quart bowls. Click for 2 1/2 quart oven safe bowls.
  7. Sprinkle 1/2 cup of mozzarella cheese into each bowl.
  8. Scatter 1/4 cup of cashews into each bowl.
  9. Cut the strawberries into slices or chunks and divide evenly between the two bowls.
  10. Add the chicken, divided evenly between the two bowls.

For the Poppy Seed Dressing:

  1. In a bowl, whisk the white wine vinegar and sugar until the sugar is mostly dissolved.
  2. Add the dried minced onion, poppy seeds, salt, ground mustard, and mayonnaise. Whisk to combine.
  3. Whisking the dressing steadily, pour the olive or canola oil into the dressing in a slow stream. Continue whisking until completely combined.
  4. Drizzle desired amount of dressing over each salad.

Notes

Stovetop – for the chicken:

  1. Heat the oil in a medium skillet on medium heat.
  2. Salt and pepper the boneless chicken on both sides to taste.
  3. Cook the chicken in the skillet on each side for about 5 – 7 minutes or until the internal temperature reaches 165 degrees F.
  4. Remove the chicken to a cutting board to rest for 5 minutes.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1065Total Fat: 72gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 172mgSodium: 1397mgCarbohydrates: 46gFiber: 4gSugar: 31gProtein: 61g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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