Carribean Chicken Salad

Part of my inspiration for this salad is Briannas poppyseed dressing! It is so delicious on fruit, but loaded with fat, like 18 grams a serving. If you're not watching fat, feel free to use that instead of making your own dressing but my version of the dressing is fat free!

For this recipe you will need:

Salad:

Arugula

Papaya (or you could use mango)

Banana

Red onion

Chicken

Dressing:

Vanilla greek yogurt

Pineapple juice

Agave nectar (or honey)

Poppyseeds

For the salad, season Chicken breast and a couple slices of red onion with salt and pepper and grill. I use the George Foreman cause it's fast.

While the chicken is cooking, place arugula, cubed papaya and banana slices on a plate. For the dressing, put yogurt (about 8 oz container), couple tablespoons of pineapple juice, and a squirt of agave in a blender and blend. Taste and add more of whatever you want. Pour into a container (I save glass jars for dressing containers because they seal well) and add some poppyseeds.

Slice the chicken breast and onion and add to the salad, top it off with dressing.