Chicken and Salad with Lemon Poppy Seed Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 4 medium boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 lemon thinly sliced
  • 4 cups spring salad mix
  • 1/2 cup chopped cucumber
  • 2 tablespoons chopped leek white and light green parts only
  • 1/2 cup sliced avocado
  • 1/4 cup lemon juice
  • 1 clove garlic minced
  • 2 tablespoons full fat coconut milk
  • 2 teaspoons poppy seeds


  • Preheat grill to MEDIUM.
  • Rub chicken with olive oil, salt and pepper then place each piece on a large square of aluminum foil and top with some lemon slices.
  • Cover chicken and lemon with a second sheet of foil then tightly seal the edges. Place foil packets on the grill; cook for 15 to 25 minutes or until chicken juices run clear.
  • In a large bowl, layer next 4 ingredients (salad mix through avocado).
  • In a small bowl, whisk together remaining ingredients (lemon juice through poppy seeds); pour mixture over the salad; toss and serve with chicken.


SERVING SUGGESTION: Add steamed OR grilled asparagus on the side.
NUTRITION: 408 Calories; 11g Fat (25.1% calories from fat); 61g Protein; 15g Carbohydrate; 7g Dietary Fiber; 137mg Cholesterol; 423mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
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