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, it became a favorite after my sister served it at a family gathering. This is a small batch version just right to serve two people for lunch or dinner.
How to make Chicken Strawberry Salad and Poppy Seed Dressing:
For the Salad:
Heat the oil in a medium skillet on medium heat. Click here for a medium skillet.
Salt and pepper the boneless chicken on both sides to taste.
Cook the chicken in the skillet on one side for 10 minutes.
Turn the chicken over to the second side, cover the pan, and cook for 10 more minutes.
Remove 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. Click here for 2 1/2 quart oven safe bowls.
Scatter 1/4 cup of cashews into each bowl.
Sprinkle 1/2 cup of mozzarella cheese 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.
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- 2 teaspoons oil
- 2 boneless chicken breasts 4 ounces each
- Salt and pepper to taste
- 3 cups romaine lettuce
- 1/2 cup cashews
- 1 cup shredded mozzarella cheese
- 6 strawberries or 1 cup blueberries, mandarin oranges
- 1/4 cup white wine vinegar
- 1/4 cup sugar
- 1 teaspoon dried minced onion
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 2 teaspoons mayonnaise
- 1/2 cup olive oil or canola oil
- Heat the oil in a medium skillet on medium heat. Click here for a medium skillet.
- Salt and pepper the boneless chicken on both sides to taste.
- Cook the chicken in the skillet on one side for 10 minutes.
- Turn the chicken over to the second side, cover the pan, and cook for 10 more minutes.
- Remove 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. Click here for 2 1/2 quart oven safe bowls.
- Scatter 1/4 cup of cashews into each bowl.
- Sprinkle 1/2 cup of mozzarella cheese 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.
- 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.
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