Chicken and Strawberry Salad
Courtesy of Cooking Light’s Big Book of Salads
Fun and different, this is a great choice for a romantic lunch. Pair this easy, no-cook meal with toasted baguette slices.
4 cups romaine lettuce, torn
4 cups arugula leaves
2 cups strawberries, quartered
1/3 cup red onion, vertically sliced
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 tablespoons unsalted cashews, halved
2 ounces crumbled blue cheese
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
- To prepare dressing, combine first five ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
- To prepare salad, combine romaine and next four ingredients (through chicken) in a bowl; toss gently. Arrange about 2 cups chicken mixture on each of four plates; top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
Yield: 4 servings
We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!
Posted on May 23, 2012 in Recipes