Chef Rafael Hernandez from Community Health System joins Vanessa in the kitchen to whip up a delicious summer salad with strawberry dressing and grilled chicken.  

Recipe: Strawberry & Poppyseed Salad with Grilled Chicken 

Serves: 1 large salad 

Total Weight: ~330g 

Ingredients: 

• 3 cups Hearty Greens (see recipe below) 

• ½ cup fresh strawberries, halved 

• 1 oz fennel, thinly sliced 

• 1 oz candied pecans (see recipe below) 

• 1 tsp chopped fresh basil 

• 1 tsp chopped fresh chives 

• 1 tsp chopped fresh mint 

• 3 oz grilled chicken breast (sliced or diced) 

• 4 oz Creamy Poppyseed Dressing (see recipe below) 

Instructions: 

A. Prep the Ingredients: 

1. Wash all produce using a fruit and vegetable wash or rinse thoroughly under cold water. 

2. Halve the strawberries. 

3. Thinly slice the fennel. 

4. Chop the basil, chives, and mint. 

5. Prepare the Hearty Greens mix. 

6. Prepare the Candied Pecans and Creamy Poppyseed Dressing if not already made. 

B. Assemble the Salad: 

7. In a large bowl or plate, layer 3 cups of Hearty Greens. 

8. Top with strawberries, fennel, grilled chicken, and candied pecans. 

9. Sprinkle with chopped herbs (basil, chives, mint). 

10. Drizzle with 4 oz of Creamy Poppyseed Dressing or serve it on the side. 

Creamy Poppyseed Dressing: 

Makes: About 12 servings 

Serving Size: ~2 oz 

Ingredients: 

• 1⅓ cups frozen raspberries 

• ⅓ cup rice vinegar

• ⅓ cup apple cider vinegar 

• ~3 tbsp honey 

• ~1 tbsp Dijon mustard 

• ⅝ tsp kosher salt 

• ⅜ tsp white pepper 

• 1⅓ cups canola-olive oil blend (or substitute with just canola or olive oil) 

• ~2 tbsp chopped fresh parsley 

• 1¼ tsp poppy seeds 

Instructions: 

11. Wash and chop the parsley. 

12. In a blender or food processor, combine all ingredients except the oil. 

13. While blending, slowly drizzle in the oil to emulsify the dressing. 

14. Blend until smooth. Store in the refrigerator and use within 3–5 days.