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Spring Strawberry Salad w/chicken

Posted by on May. 15, 2012 at 9:17 PM
  • 2 Replies

 2 large boneless, skinless chicken breasts, cubed

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette salad dressing
  • 1 bunch fresh spinach, rinsed and dried
  • 1 pint strawberries, sliced
  • 4 ounces crumbled goat cheese
  • 1 (5 ounce) package candied pecans (such as EmeraldĀ® Pecan Pie Glazed Pecans)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette salad dressing
    1. Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
    2. Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

     

    Thanks allrecipes.com

      by on May. 15, 2012 at 9:17 PM
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      Replies (1-2):
      KaylaMillar
      by Silver Member on May. 15, 2012 at 10:48 PM
      This would be awesome for DH lunch!
      Posted on CafeMom Mobile
      AmosFarkle
      by AmyV on May. 16, 2012 at 7:33 AM

      This reminds me of the seasonal salad one of the fast food outfits had last year.  I got some really good strawberries and that's the first thing I thought of!  Except for some reason, I like to use French dressing.

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