Ode to my first ever salad dressing.
I was nine when I learned to make my Grandma Charlene’s Poppyseed Vinaigrette. Grandma hauled out her blender and showed me how to whizz up vinegar, sugar, and spices before slowly pouring in the oil and finally the poppyseeds. Before that, I thought all salad dressing came from the store.
The poppyseed dressing was tangy and sweet. Grandma tossed it with spinach and strawberries and toasty flaked almonds. She served that salad at every family dinner she hosted.
This Chicken and Strawberry Poppyseed Toast is an ode to it.
Crispy multigrain toast piled with arugula and strawberries tossed in a tangy poppyseed and red wine vinaigrette and topped with strips of juicy chicken and flecks of feta cheese. Whether you’re in search of a quick evening meal or having friends over for a weekend lunch, this light, springtime toast has got you covered! The zingy dressing and sweet strawberries perfectly compliment the bitterness of the arugula, while the chicken brings deeper savory notes and the feta adds a perfect salty finish.
Like most recipes that I’ve recreated from my childhood, this one has received more than a few tweaks! No disrespect to Grandma (she’s an amazing cook!), but when I dug up the salad dressing we used, I was horrified to see that it called for ¼ cup granulated sugar as well as ¼ cup “vinegar.” (I’m assuming that means we used straight-up white vinegar?!) I immediately went to work modifying the recipe, and as you’ll be able to see below, ended up with a version that contains considerably less sugar (now in the form of honey) and a much more delicious red wine vinegar!
Most of us hold fond memories of specific foods eaten when we were little, and it can be jarring to return to those same foods as adults and realize that they’re not as amazing as we remember. Some may just accept that and move on, but as a food person, I usually can’t leave them alone—I have to rework them to create a better new version of those childhood taste memories! What are your childhood food memories? I challenge you to recreate one today. Or, you know, maybe just make this toast. Whichever you like.
Enjoy!
Chicken and Strawberry Poppyseed Toast
(Serves 4)
¼ cup plus 2 tablespoons neutral oil
1 (8-ounce) boneless skinless chicken breast, butterflied and pounded to ¼-inch thick
¼ teaspoon plus additional kosher salt
Freshly ground black pepper
¼ cup red wine vinegar
1 tablespoon honey
2 tablespoons thinly sliced plus 1 tablespoon finely chopped shallot
2 teaspoons poppyseeds
2 cups arugula
½ cup quartered fresh strawberries
4 slices seeded multigrain bread, toasted
¼ cup feta cheese
Method
Heat 2 tablespoons of neutral oil in a large cast iron skillet over medium-high heat. Season the chicken on both sides with kosher salt and pepper. Add to the pan and cook until golden brown on the bottom, 3-4 minutes. Flip and cook on the other side until golden brown and cooked through (a thermometer should read 165 degrees F), 2-3 minutes longer. Remove to a plate and let rest at least 2 minutes, then slice into ½-inch thick strips. Keep warm.
In a small bowl, whisk together vinegar, honey, shallots, and ¼ teaspoon salt. Slowly whisk in ¼ cup oil, then whisk in poppy seeds. Pour ¼ cup of the dressing over the arugula, strawberries, and sliced shallots and toss to coat.
Layer salad on toast and top with sliced chicken and feta. Serve immediately.
Originally posted March 21, 2022.
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