Monday, April 28, 2008

Strawberry Salad

This simple summer salad is perfect when you're in the mood for a light meal and you can't bear the thought of turning on the oven.
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)
Ingredients:
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.
4. Enjoy!





4 comments:

Sarah said...

Mmmm... Sounds yummy! I'll have to try this!

starlight11500 said...

I have a recipe! I'm not sure how to post this, so I'll leave a comment. It's SOOOO easy and SOOO healthy!
Pumpkin Pie Pudding:

2 individual pudding cups of vanilla pudding

1/2 canned pumpkin
1/2 teaspoon cinnamon
dash of nutmeg
dash of ginger
whisk it all together and top with whipped cream....YUMMY!
It really tastes exactly like pumpkin pie!

starlight11500 said...

oops! that's 1/2 cup canned pumpkin, not half the can!

Megan said...

MMMmmmm! I have a strawberry spinach salad recipe but this looks even better. I'll definitely be trying this soon. Thanks for sharing!