Summer Chicken Salad Recipe

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (14-1/2 ounces) chicken broth
• 6 cups torn mixed salad greens
• 2 cups halved fresh strawberries
• CITRUS DRESSING:
• 1/2 cup fresh strawberries, hulled
• 1/3 cup orange juice
• 2 tablespoons canola oil
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped walnuts, toasted

Directions

• Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate.
• In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly.
• Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings.

Summer Chicken Salad published in Taste of Home June/July 2005, p29