Chicken and Strawberries Over Mixed Greens

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

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 35%
  • Fat: 6.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.3g
  • Carbohydrate: 13.3g
  • Fiber: 3.5g
  • Cholesterol: 35mg
  • Iron: 1.7mg
  • Sodium: 376mg
  • Calcium: 78mg

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

  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.
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