Print Options

Back to Summer Chicken Salad >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Summer Chicken Salad

I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.

4 ServingsPrep: 10 min. Cook: 25 min. + chilling

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

2 of 2

Summer Chicken Salad (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 202 calories, 13 g fat (1 g saturated fat), 16 mg cholesterol, 593 mg sodium, 14 g carbohydrate, 5 g fiber, 11 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.