Chicken and Strawberry Salad

Photo: Randy Mayor; Styling: Rose Nguyen

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

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 333
  • Fat: 16.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 32g
  • Carbohydrate: 14.8g
  • Fiber: 3.5g
  • Cholesterol: 83mg
  • Iron: 2.5mg
  • Sodium: 347mg
  • Calcium: 156mg

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

Preparation

  1. 1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
  2. 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.
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