Chicken and Strawberries Over Mixed Greens

Chicken and Strawberries Over Mixed Greens Recipe
Becky Luigart-Stayner; Mary Catherine Muir
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.

Yield:

4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note