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!