This salad screams summer – but it also tastes good any time of year you can get your hands on some juicy strawberries. The burrata can be substituted with many types of cheeses (feta, goat, mozzerella), but I love the creaminess burrata brings the salad. Firmer lettuce is key here, if the leaves are too delicate, the dressing and toppings will weigh it down.
Strawberry Poppyseed Salad with Chicken and Burrata
Servings: 2 for dinner salad (3-4 for side salad)
Ingredients
Salad Assembly
- 1 head kale (~4 cups chopped)
- Olive oil
- 1 cup chopped strawberries
- 1/2 cup chopped walnuts
- 2 cooked chicken breasts
- 2-3 small balls of burrata (is that a term?)
- Sliced avocado
- Salt and pepper
Dressing
- 1/2 cup full-fat Greek yogurt
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar (apple cider vinegar also works)
- 2 tbsp olive oil
- 1 tbsp white sugar (you can use honey too)
- 1 tbsp (or more) poppyseeds
- 1 tbsp water (to thin out a bit)
- Salt and pepper
Instructions
- Make the dressing by combining all ingredients in a small bowl. Add more water if you want to thin or stretch out your dressing. The sugar (or honey) is key because it adds that sweet flavor you're used to with poppyseed dressing.
- Cook the chicken any way you like, I just do salt and pepper and grill on the stove in a medium pan. Once cooked, slice and set aside.
- Chop the kale into bite sized pieces and put into medium bowl. Pour a little olive oil over top and sprinkle with salt. Using your hands, massage the kale to soften and release some of the bitterness taste.
- Add strawberries, walnuts, chicken, and avocado to the kale, toss. Top with burrata balls (cut in half.)
- Drizzle dressing on top and toss to coat. Serve immediately after!
