Chicken Strawberry Salad With Creamy Poppyseed Dressing



  • Place flour on a plate and then dredge chicken breast to lightly coat with the flour. Salt and pepper the chicken.
  • Heat a fry pan over medium high heat, add oil and when oil is hot, add chicken and sauté over medium heat until golden on each side and cooked through. About 6 minutes per side. Remove to a plate and tent with foil 5 minutes.
  • Combine dressing ingredients in a jar and shake until blended.
  • Slice the chicken breasts. Build your salad with the greens, the warm chicken, arrange strawberries and mango over the top, sprinkle with sliced almonds and drizzle with the dressing.

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