Try this delicious springtime salad for a healthy, delicious lunch.
This salad takes advantage of one of spring’s gifts: fresh strawberries. They are one of the first summer fruits to come into season in Tennessee, a harbinger of all the delicious local fruits and veggies to come in the next few months.
Whether you pick your own from one of Middle Tennessee’s many farms, or pick up a package from the supermarket, strawberries are in season. They provide a light, sweet balance to the chicken and greens that round out this salad.
Ingredients
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups fresh mixed salad greens
Instructions
Combine first 5 ingredients in a large bowl.
Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk.
Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.
Serve over salad greens.
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 2 cups quartered small strawberries (about 1 pint)
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped red onion
- 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups fresh mixed salad greens
- Combine first 5 ingredients in a large bowl.
- Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.
- Serve over salad greens.
My Southern Health has lots of other ideas for using fresh summer berries.
