Chicken and Strawberry Salad
Serves: 4Course: Salad
Season(s): Spring
Ingredients
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cups torn romaine lettuce
- 4 cups arugula
- 2 cups quartered strawberries
- 1/3 cup sliced red onion
- 12 ounces skinless, boneless chicken breast
- 2 tablespoons unsalted cashews
- 2 ounces crumbled blue cheese
Instructions
To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk. Grill or poach the chicken breasts until cooked through. When the chicken is cool enough to handle, cut it into bite-sized cubes.
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 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
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