Today was like Christmas for me! I opened my patio door and walked out to a temperature that was most definitely perfectly acceptable for grilling. Yes, grilling season has arrived and I couldn’t be more ready for it! I love the flavor of grilled chicken. I love the flavor of basically grilled anything for that matter. Its a flavor that can’t be imitated from baking or pan searing. I did debate with this recipe whether to do a baked crispy panko crusted lemon chicken or a grilled lemon chicken. I’m glad I went with a grilled version. It is perfect with this salad and grilling the chicken is a savory and simple flavor enhancer. I also decided to toss in one of my latest favorites in cheese, Feta. It pairs amazingly well with the tartness of the blackberries and sweetness of the strawberries, and it enhances the slight tang of the lemon chicken. I also thought a salad this delicious wouldn’t do with a store bought dressing so I created a simple homemade version. It is unbelievably easy and if you want to shave off the step of grating the onion you could simply replace it with a 1/4 – 1/2 tsp of onion powder. Enjoy!
Ingredients 3/4 cup mayonnaise 4 Tbsp granulated sugar 1 1/2 Tbsp apple cider vinegar 1 tsp finely grated onion 1/2 tsp prepared mustard 1/4 tsp salt 2 tsp poppy seeds Instructions In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved (at this point you can transfer to a blender to mince onion pieces further if desired). Stir in poppy seeds. Transfer to an airtight container and refrigerate 30 minutes. Remove from refrigerator and stir (if you would like dressing to have a thinner consistency you can mix in a little milk 1 tsp at a time to thin). Store dressing in refrigerator.
