Try this springtime salad for a healthy, delicious lunch.
This salad takes advantage of one of spring’s gifts: fresh strawberries. They are one of the first summer fruits to come into season, a harbinger of all the tasty local fruits and veggies to come in the next few months.
Whether you pick your own directly from a farm, or pick up a package from the supermarket or farmers market, strawberries are in season. They provide a light, sweet balance to the chicken and greens that round out this salad.
Ingredients
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups fresh mixed salad greens
Instructions
Combine first 5 ingredients in a large bowl.
Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk.
Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.
Serve over salad greens.
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 2 cups quartered small strawberries (about 1 pint)
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped red onion
- 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups fresh mixed salad greens
- Combine first 5 ingredients in a large bowl.
- Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.
- Serve over salad greens.
My Southern Health has lots of other ideas for using fresh summer berries.
