Warm Chicken Salad with Poppyseed Dressing
- 1 ½ lb chicken breast strips
- Kosher salt and freshly ground black pepper
- 1 Salad Topper Veggie Kit
- 2 tbsp extra virgin olive oil
- 1 lb mixed greens
- 4 oz shaved Parmesan
- 1 bottle poppyseed dressing
Salad Topper Veggie Kit:
- 1 c broccoli florets
- 1 c grape tomatoes
- 1 c green pepper, sliced into rings
- 1 c baby peeled carrots
- ½ c white mushrooms, sliced
- ½ c red onion, diced
Heat a grill or grill pan to medium-high heat. Season chicken with salt and pepper and set aside.
Tear off one 15 inch sheet of aluminum foil. Place Salad Topper Veggie Kit on foil. Drizzle with oil and season with salt and pepper. Gently close foil pack.
Place chicken strips and foil pack on grill coated with cooking spray. Cook chicken on all sides until juices run clear and no pink remains, 7-10 minutes. When chicken is done, remove both chicken strips and veggie foil pack.
Place salad greens, chicken and veggies in a large mixing bowl. Pour half a bottle of dressing over salad mixture and toss with tongs to thoroughly combine. If mixture seems a little dry, add more salad dressing to taste.
Sprinkle Parmesan over the salad mixture and serve.
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