It is official: I am no longer a working girl. Well, at least for the next few weeks anyway. This past Friday was my last day working as a front desk worker at urology practice. I got to work with some fun people who I’m going to miss, and I’ve learned also learned a little bit about urology, medical insurance, and the working world.
One thing I learned about being a working girl is that some days you just come home plum tired and burnt out. And on those nights you are just not into making dinner for yourself. Those nights are the nights when you constantly ask yourself “How many more days until the weekend?”. Those are the nights when you should make this salad. While some chopping is involved, this salad is simple, fresh, and filling. The faster you eat dinner, the fast you get to go to bed and get some sleep, right?
Before we get to the recipe, I have an announcement: Cinnamon Freud is now on Facebook, Pintrest, and Instagram! For those of you who are so inclined to learn more about my food centric life musings, hit me up there!
STRAWBERRY AND CHICKEN POPPY SEED SALAD
Inspired by Panera Bread
Vinaigrette adapted from How Sweet It Is
INGREDIENTS
For the Strawberry Poppy Seed Vinaigrette:
4 strawberries, hulled and chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 1/2 teaspoons poppy seeds
Pinch of salt
For the Salad:
4 cups spinach
8 ounces cooked chicken, sliced
1 cup chopped pineapple
8 strawberries, hulled and sliced
1/2 cup blueberries
1/4 cup toasted pecans
DIRECTIONS
For the Strawberry Poppy Seed Vinaigrette:
In a large measuring glass, combine strawberries, olive oil, balsamic vinegar, and honey. Using an immersion blender or a food processor, process until is reaches the desired consistency, about 2-3 minutes. Stir in a pinch of salt and poppy seeds. Chill in fridge for at least 20 minutes until ready to use.
For the Salad:
In a large bowl combine spinach, chicken, pineapple, strawberries, blueberries, and pecans. Pour strawberry poppy seed vinaigrette over top. Toss.
Serves 2 as a main dish.
cinnamon freud 
Love the idea for this salad! Definitely want to make it, but need some guidance. How do you do the cooked chicken? Everytime I bake chicken brest mine comes out dry. How do I make chicken for recipes like this?Thanks, Rachelle
Hi Rachelle,I bake my boneless skinless chicken breasts at 350°F for about 20-30 minutes, depending on the size. The best way to make sure you don't overcook is to use a meat thermometer. The chicken should have an internal temp of 165°F. Hope that helps!
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