Community Recipe
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Chicken and Strawberry Salad Menu

Serves 4

Chicken and Strawberry Salad

Pair this simple, no-cook meal with toasted buttery baguette slices.

Photo by: Photo: Randy Mayor; Styling: Rose Nguyen

Ingredients

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

Preparation

1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

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.

Cooking Light MAY 2009

Toasted baguette slices

Broil 8 (1/2-inch) slices French bread baguette 1 1/2 minutes. Turn slices over; brush evenly with 2 tablespoons melted butter. Broil 1 1/2 minutes or until lightly browned.

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Chicken and Strawberry Salad Menu