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
Make the Chicken Salad Dressing:
- Coarsely chop the light green and white parts of the shallot and set the dark green part aside.
- In a blender jug combine the oil, lemon juice, honey, lemon zest, mustard, salt and pepper with the chopped shallot and blend until smooth.
- Taste and add more honey, mustard, salt and / or pepper if desired.
- Combine the poppy seeds. (You should get about 1 cup of seasoning.)
Make the chicken salad:
- 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.
- Transfer to a deep skillet and add enough water to cover the chicken about 3cm.
- 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).
- Let it cool slightly, then using your fingers or two forks, chop the chicken and season with salt and pepper.
- Use immediately or refrigerate until needed.
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).
Arrange on serving plates (4) and garnish with blueberries, toasted sunflower seeds and shallots.