This salad is full of fresh strawberries, grilled chicken, feta, toasted hazelnuts, and drizzled with a rich and creamy poppy seed dressing. To add even more to your plate are a few fluffy dollar pancakes made of buckwheat and fresh grated zucchini. These little pancakes are perfect for soaking up the leftovers.
Prepare for an afternoon luncheon with a few of your favorite girlfriends, or a light supper.
Strawberry Salad with Poppy Seed Dressing
8 cups fresh spring green salad mix
12 fresh strawberries, halved
12 ounces grilled chicken breast, chilled
4 tablespoons toasted hazelnuts, chopped
4 tablespoons crumbled feta
4-8 tablespoons Brianna's Rich Poppy Seed Dressing
Divide fresh greens among four plates. Top with grilled chicken and strawberries. Drizzle each salad with Poppy Seed dressing and top again with hazelnuts and feta. Serve chilled with warm Zucchini Pancakes (recipe follows).
Buckwheat Zucchini Pancakes
3/4 cup Buckwheat Pancake mix
1 cup zucchini, shredded
1 cup low fat milk
2 tablespoons water
1 tablespoon olive oil
dash of sea salt
Preheat griddle to 400.
In a mixing bowl add pancake mix, and salt; set aside. In a separate bowl whisk together egg, milk, water, and olive oil. Pour into pancake mix; stir until well combine and not lumpy. Add shredded zucchini and mix.
Pour pancake mixture onto griddle making dollar sized pancakes. Brown and both sides. Serve warm with salad.