Wednesday, April 21, 2010

Chicken & Strawberry Salad

Pair this simple, no-cook meal with toasted buttery baguette slices.

1 Tbsp sugar
2 Tbsp red wine vinegar
1 Tbsp water
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 Tbsp extra-virgin olive oil

4 cups torn romaine lettuce
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 oz skinless, boneless rotisserie chicken breast, sliced
2 Tbsp unsalted cashews, halved
1/2 cup (2 oz) crumbled blue cheese

To prepare dressing, combine first 5 ingredients in a small bowl.  Gradually drizzle in oil, stirring constantly with a whisk.

To prepare salad, combine romaine 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 tsp cashews and 2 Tbsp cheese.  Drizzle about 4 tsp dressing over each serving.

Note:  I don't like blue cheese, so I substitute fresh mozzarella.

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