Chicken Strawberry Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.
Ingredients
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DRESSING:
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1/2 cup honey
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1/2 cup red wine vinegar
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4 teaspoons soy sauce
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1 garlic clove, minced
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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Dash pepper
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SALAD:
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1 pound boneless skinless chicken breasts, cut into strips
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1 tablespoon canola oil
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1 teaspoon butter
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8 cups torn mixed salad greens
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1 pint fresh strawberries, sliced
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1/4 cup chopped walnuts
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Additional whole strawberries, optional
Directions
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1.
In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer.
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2.
Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.
Nutrition Facts
1 cup: 389 calories, 12g fat (2g saturated fat), 65mg cholesterol, 549mg sodium, 47g carbohydrate (37g sugars, 5g fiber), 28g protein.
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