The orginal recipe calls for raspberries, but since my husband greatly prefers strawberries, I modified it. If you like raspberries, feel free to substitute! I also use sugar-free jam (made with Splenda), but any variety will work.
original recipe by Dr. Arthur Agatston
Serves: 4 (or 2 with lunch-sized leftovers)
1/4 cup strawberry jam
3 Tbsp. extra virgin olive oil
1/4 cup balsamic vinegar
3/4 pound boneless smoked chicken breast, cut into bite-sized pieces (Tyson's honey roasted or grilled chicken strips are fantastic)
6 cups mesclun mix
2 cups fresh sliced strawberries
1/4 cup toasted sliced almonds (try Sunkist's Almond Accents if you don't have time to toast your own)
1. In a medium bowl, whisk together jam, oil, and vinegar until combined.
2. Gently toss the chicken with the dressing.
3. Divide greens among 4 plates and top with chicken mixture, strawberries, and almonds.