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Chicken and Strawberry Salad

Photo: Randy Mayor; Styling: Rose Nguyen

Prep time 20 mins
Yield 4 servings
Pair this simple, no-cook meal with toasted buttery baguette slices.

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

Nutrition Information

  • calories 333
  • fat 16.4 g
  • satfat 4.9 g
  • monofat 8.3 g
  • polyfat 2.1 g
  • protein 32 g
  • carbohydrate 14.8 g
  • fiber 3.5 g
  • cholesterol 83 mg
  • iron 2.5 mg
  • sodium 347 mg
  • calcium 156 mg

How to Make It

  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.