{soups-salads-and-salad-dressings} Chicken and Strawberry Salad

 

Chicken and Strawberry Salad

4 servings

• Dressing:
• 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
  
• 
  
• Salad:
• 4 cups torn romaine lettuce 
• 4 cups arugula
• 2 cups quartered strawberries 
• 1/3 cup vertically sliced red onion
• 12 ounces skinless, boneless rotisserie chicken breast, sliced 
• 2 tablespoons unsalted cashews, halved
• 1/2 cup (2 ounces) crumbled blue cheese 

1. 1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. 2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.

Jackie Mills, MS, RD, Cooking Light
MAY 2009

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