Salad with chicken, berries, seed sauce …

This salad with chicken, berries and seasoning ai poppy seeds it’s a bright and light summer meal that greets the season in a truly exciting way.

Salad with chicken, berries, poppy seed and lemon sauce

(for 4 people)

For the Chicken Salad Dressing:

  • 2 shallots
  • 1/2 cup neutral oil, such as grape seed, safflower, or canola oil
  • 6 tablespoons of fresh lemon juice (from 2 lemons)
  • 2 tablespoons of honey or agave, plus more to taste
  • 2 teaspoons of finely grated lemon zest
  • 1 teaspoon Dijon mustard, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon of poppy seeds

for the chicken salad:

  • 8 ounces of skinless, boneless chicken breast or 2 cups of cooked and shredded chicken breast from a rotisserie chicken
  • 1/8 teaspoon of kosher salt
  • 1/8 teaspoon of freshly ground black pepper
  • 1/4 cup raw sunflower seeds
  • 6 cups of torn romaine hearts
  • 6 cups of torn open-leaf lettuce leaves
  • 1 cup thinly sliced ​​fennel
  • 1/2 cup of fresh blueberries

Preparation, cookingPREPARATION

Make the Chicken Salad Dressing:

  1. Coarsely chop the light green and white parts of the shallot and set the dark green part aside.
  2. In a blender jug ​​combine the oil, lemon juice, honey, lemon zest, mustard, salt and pepper with the chopped shallot and blend until smooth.
  3. Taste and add more honey, mustard, salt and / or pepper if desired.
  4. Combine the poppy seeds. (You should get about 1 cup of seasoning.)

Make the chicken salad:

  1. if you are using raw chicken, place it between two pieces of cling film and beat it until a uniform thickness of about 20mm is obtained.
  2. Transfer to a deep skillet and add enough water to cover the chicken about 3cm.
  3. Put the skillet over medium-high heat until the water reaches a gentle boil, then reduce the heat to the lowest setting, cover and simmer until the chicken is just cooked, with an internal temperature of 165 degrees ( 5 to 7 minutes).
  4. Let it cool slightly, then using your fingers or two forks, chop the chicken and season with salt and pepper.
  5. Use immediately or refrigerate until needed.


Sunflower seeds (from wikipedia)In a small, dry skillet over medium-high heat, toast i sunflower seedsstirring often, until fragrant and a darker shade (about 3 minutes).

Remove from heat and transfer to a small bowl.

Prepare the courses

When ready to serve, thinly slice the reserved shallot.

In a large bowl pour the lettuce, fennel and grated chicken with half of the dressing (about 1/2 cup: the other half you will put on the table for those who want more dressing).

Cranberry (from wikipedia)Arrange on serving plates (4) and garnish with blueberries, toasted sunflower seeds and shallots.