Chicken and Strawberry Salad from Cooking Light

Community Recipe from


  • 1 tablespoon(s) sugar
  • 2 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) water
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) freshly ground black pepper
  • 2 tablespoon(s) extra-virgin olive oil
  • 4 cup(s) torn romaine lettuce
  • 4 cup(s) arugula
  • 2 cup(s) quartered strawberries
  • 1/3 cup(s) vertically sliced red onion
  • 12 ounce(s) cooked, boneless, skinless chicken breast shredded
  • 2 tablespoon(s) unsalted cashews halved
  • 1/2 cup(s) crumbled blue cheese (2 ounces)


  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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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