2 medium "tart sweet" apples chopped in 1/2 inch dice
1 /2 cup celery hearts thin sliced into half wheels
8 oz fresh strawberries, quartered, cut in smaller wedges if large berries
Iceberg lettuce cut into 8 thin wedges, or lettuce leaves
2 6-8 oz skinless chicken Breasts
2 teaspoons season salt
1/2 cup (Non Fat) mayonnaise or mayo of your choice.
1/2 cup *strained non fat yogurt or use Greek yogurt.
1 tablespoon Dijon mustard
2 tablespoon honey or agave
1 tablespoon poppy seeds
4 tablespoons fresh squeezed lemon juice
*Put in a strainer lined with a coffee filter for a few hours or overnight.
1. Add all the ingredients for the dressing blend in blender or whip well in stainless bowl.
2. Blend the dressing with the fruit in a mixing bowl and marinate for an hour.
3. Season the Chicken Breasts with your favorite season salt or salt and pepper, grill on BBQ or pan fry till cooked done but still moist. Pull at 155 degrees F. It will continue to cook up to 160 F.
Place 2 lettuce wedges each or lettuce leaves on 4 plates, divide the salad on the lettuce, then cut chicken breast into 1/2 inch slices and divide between the salads, keeping the order of the slices intact to make a nice staggered look.