Summer Salad with Honey Lime Chicken and Creamy Poppy Seed Dressing
If you want to have a little fun with this recipe, sear the peaches and onion slices on the grill for a minute or two. This will concentrate their flavors and add a little something extra. I have also made this salad with avocado instead of blueberries–you may grill avocados, too–and pistachios in place of the almonds. Feel free to mix it up as you wish.

For the Dressing

  • 1/3 cup plain Greek yogurt (I use 0% fat; low-fat is fine, too)
  • 1/3 cup mayonnaise
  • 1/4 cup non-fat milk
  • 1/3 cup sugar
  • 2 tablespoons poppy seeds
  • 2 tablespoons tarragon or white wine vinegar

For the Summer Salad

  • Honey Lime Chicken, cut into strips or bite-size piece (chicken tenders work well, too)
  • peaches, sliced
  • blueberries
  • red onion, slivered
  • almonds, sliced or slivered
  • fresh thyme, chopped
  • romaine lettuce or greens of choice

For the Dressing

  1. Whisk together the yogurt, mayonnaise, milk, sugar, poppy seeds, and vinegar.
  2. Store in a jar in the refrigerator, and shake well before using. Will keep for approximately a week.

For the Summer salad

  1. Layer the fruit and onion over the greens.
  2. Top with the chicken, and then sprinkle with the almonds and thyme.
  3. Drizzle with dressing, toss, and enjoy!

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