Isle Of Capri Salad Recipe

Marinate

Whisk together 3 tbs olive oil, lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Add chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Roast

Preheat oven to 425°F (220°C). Lightly oil a rimmed baking sheet with 1 tbs olive oil. Remove chicken from marinade and place on the prepared sheet. Roast for 18–22 minutes, or until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Let rest 5–10 minutes before slicing into 1/4-inch thick slices.

While chicken roasts, prepare the salad base: place 8 cups chopped romaine into a large bowl. Add 1 cup mandarin segments (drained if canned), 3/4 cup crumbled blue cheese, 3/4 cup roasted chopped walnuts and 1/4 cup thinly sliced red onion if using. Toss gently to combine.

Taste and adjust components if desired (add more mandarin or blue cheese to preference).

In a small bowl or jar combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs apple cider vinegar, 2 tbs honey, 2 tbs milk, 1 tbs poppy seeds, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and slightly thick. If dressing is too thick, add milk 1 tsp at a time to reach desired pourable consistency. Chill in refrigerator until ready to serve.

Place a bed of the tossed romaine mixture on each plate (about 2 cups per serving). Fan or arrange sliced roasted chicken breasts on top of each salad.

Drizzle 2–3 tbs of poppy seed dressing over each plated salad (or serve dressing on the side). Sprinkle additional crumbled blue cheese and roasted walnuts as desired. Garnish with chopped fresh parsley if using.

Serve immediately so the romaine stays crisp and the chicken is warm. Leftover dressing keeps refrigerated up to 5 days; leftover chicken keeps 3 days refrigerated.