CHICKEN SALAD WITH BERRIES AND LEMON-POPPY SEED DRESSING

Serves: 4

For the dressing:

2 scallions

1/2 cup (125 ml) neutral oil, such as grapeseed, safflower, or canola oil

6 tbsp (90 ml) fresh lemon juice ( from 2 lemons)

2 tbsp (30 ml) honey or agave, plus more to taste

2 tsp (10 ml) finely grated lemon zest

1 tsp (5 ml) Dijon mustard, plus more to taste

1/2 tsp (2.5 ml) kosher salt, plus more to taste

1/4 tsp (1 ml) freshly ground black pepper, plus more to taste 1 tbsp (15 ml) poppy seeds

For the salad:

8 oz. (225 g) skinless, boneless chicken breast halves, or 2 cups (500 ml) cooked, shredded chicken breast from a rotisserie chicken

1/8 tsp (0.5 ml) kosher salt

1/8 tsp (0.5 ml) freshly ground black pepper

1/4 cup (60 ml) raw sunflower seeds

6 cups (1.5 L) torn romaine lettuce hearts

6 cups (1.5 L) torn bibb lettuce leaves

1 cup (250 ml) thinly sliced fennel

1/2 cup (125 ml) fresh blueberries

1. Make the dressing: Coarsely chop the light green and white parts of the scallions and set aside the dark green parts. In the pitcher of a blender, combine the oil, lemon juice, honey, scallions, lemon zest, mustard, salt and pepper with the chopped scallions and blend until smooth. Taste, and add more honey, mustard, salt and/or pepper, if desired. Stir in the poppy seeds. You should get about 1 cup

(250 ml) of dressing.

2. Make the salad: If using uncooked chicken, place it between two pieces of plastic wrap and pound it to an even 3/4-inch (2-cm) thickness. Transfer to a deep skillet and add enough water to cover the chicken by about 1 inch (2.5 cm). Set the skillet over medium-high heat until the water comes to a gentle boil, then reduce the heat to its lowest level, cover and simmer until the chicken is just cooked through, with an internal temperature of 165 F (75 C), 5 to 7 minutes. Let cool slightly, then using your fingers or two forks, shred the chicken and season with salt and pepper. Use immediately or refrigerate until needed.

3. In a small, dry skillet over medium-high heat, toast the sunflower seeds, stirring frequently, until fragrant and a shade darker, about 3 minutes. Remove from the heat and transfer to a small bowl.

4. When ready to serve, thinly slice the reserved scallion greens. In a large bowl toss the lettuces, fennel and shredded chicken with half of the dressing (about 1/2 cup/125 ml). Divide among the serving plates and top with the blueberries, toasted sunflower seeds and scallion greens. Make ahead: The chicken can be poached up to 3 days in advance and refrigerated in an airtight container. Leftover dressing can be refrigerated in an airtight container for up to 1 week.