Chicken Poppy Seed Salad

This post was inspired by the request from the Culinary Content Network to create a Chicken recipe for Plated.  Plated is a delivered to your house portioned meal that you cook yourself.  These recipes, I believe are coming from lots of sources including bloggers.  The idea is a dish easy enough for anyone to make.  A moderate amount of ingredients. Because the dish comes proportioned, even novices can put this together. This Chicken Poppy Seed Salad was made using fat free Greek yogurt.

My recipe is designed with this simplicity in mind.  Now, this may be a salad but it has enough complexity to please a chef.  So, if you recreate this be sure to do it for guests, and they will ask you if you have been taking cooking lessons (I hope).

Ingredients (serves 2):

• 1 head of romaine lettuce
• 2 handful of arugula
• 1/2 of a red pepper, sliced
• 1/2 of a package of yellow grape tomatoes
• 1 ear of corn, grilled
• 1/2 red onion, sliced
• 2 chicken breast, sliced

Dressing ingredients:

• 1 cup ricotta cheese
• 1 cup fat-free Greek yogurt
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp poppy seeds

Directions:

For the dressing, simply combine the ingredients and mix well.  For the salad, chop the romaine leaves to bites size proportions. Soak the corn in its stalk, and then, grill on your outdoor grill for 10 – 12 minutes rotating through the cooking process.  (you can use frozen corn of simply microwave.)  At the same time, you can grill your chicken.   You will need 6 – 8 minutes per side on medium heat.  Assemble by starting with the lettuce and adding the other ingredients on top.  The toppings should finish with the grilled chicken.  Finish by drizzling the dressing over top.  Enjoy!