A new way with Chicken – throw in some strawberries and arugula – and YUM a great salad for lunch or dinner

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I adapted this recipe from COOKING LIGHT – my favorite magazine – to accommodate those who do not like eating cheese and chicken together. And my grandkids will eat this – but tend to eat the strawberries first, then the chicken then the cheese – and no lettuce – oh well – I do not care what order they eat it in, just that they get all the food groups! Below is some of the Queso Blanco that I make from our goats milk – delicious!Queso Blanco

Chicken Strawberry Salad

Ingredients

Dressing:

  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Salad:

  • 4 cups any kind of lettuce – Boston, Romaine
  • 4 cups arugula
  • 2 cups quartered strawberries
  • 1/3 cup vertically sliced red onion
  • 12 ounces skinless, boneless rotisserie chicken breast, sliced
  • 2 tablespoons almonds which you have salted and browned in one tablespoon of butter ( if you are adding cheese you should not salt the almonds – if no cheese – the salt adds tang)
  • 1/2 cup (2 ounces) crumbled blue cheese ( optional – some folks do not like eating cheese with chicken – so omit this if you are one of those!)

Preparation

1. To prepare dressing, combine first 3 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

2. To prepare salad, combine lettuce 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 almonds and 2 tablespoons cheese if you are using cheese. Drizzle about 4 teaspoons dressing over each serving.

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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