Chicken and Strawberry Salad

Chicken and Strawberry SaladRecipe

Photo: Randy Mayor; Styling: Rose Nguyen

Pair this simple, no-cook meal with toasted buttery baguette slices.


4 servings

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional 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


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
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


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.