May 1, 2018 By Corporate Chef Regis Holden photos Mark Marietta 2 min read

Yield: 1 large serving

Ingredients:

4 cups mixed greens

1/3 cup cooked chicken breast, diced

1/2 cup strawberries, quartered

1/4 cup bleu cheese, crumbled

1 tablespoon slivered almonds

1/4 cup poppy seed vinaigrette dressing (recipe below)

Directions:

1. Place the mixed greens on to a cutting board.

2. Top the greens with chicken breast, strawberries and crumbled bleu cheese.

3. Using a mezzaluna knife or French knife, chop the ingredients into uniform pieces, about ¼” in size.

4. Place the chopped salad into a stainless-steel bowl and add the almonds and dressing.

5. Using serving tongs, evenly mix the salad and serve immediately.

Poppy Seed

Vinaigrette Dressing

Yield: 1 cup (4 servings)

Ingredients:

1/3 cup balsamic vinegar

1/3 cup honey

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

1/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1/3 cup olive oil

Directions:

1. In a blender or food processor, combine the vinegar, honey, mustard, poppy seeds, salt and pepper.

2. Turn the blender on a medium setting and slowly add the olive oil.

3. Blend until the dressing emulsifies.

4. Place in a covered container and store at 41° or below.

Note: The dressing may require a slight shake of mixing before each use.