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Chicken and Strawberries Over Mixed Greens

Becky Luigart-Stayner; Mary Catherine Muir
Yield 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)
Using precooked chicken makes this dish a snap to throw together for lunch. Serve with focaccia topped with coarse salt and rosemary to complement the sweet strawberries and raisins in the salad.

Ingredients

  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 2 cups quartered small strawberries (about 1 pint)
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped red onion
  • 2 tablespoons golden raisins
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups gourmet salad greens

Nutrition Information

  • calories 164
  • caloriesfromfat 35 %
  • fat 6.3 g
  • satfat 1.2 g
  • monofat 3.4 g
  • polyfat 1.3 g
  • protein 15.3 g
  • carbohydrate 13.3 g
  • fiber 3.5 g
  • cholesterol 35 mg
  • iron 1.7 mg
  • sodium 376 mg
  • calcium 78 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.