Cooking Light’s Chicken and Strawberry Salad
Last night’s meatless Monday dish was pretty simple– cheese ravioli and marinara with a tossed salad. Kid friendly and a no brainer. So, I decided to post on last week’s Chicken and Strawberry Salad from Cooking Light Magazine. For some reason my “link” button on WordPress is not working, so here is the website for the recipe:
The salad was very easy to prepare and can be adjusted to serve any number of people. I like flexible dishes like this that use ingredients that require very little preparation. I can make them when J is on call and it’s just me eating grown up food or I can double or triple the amount for friends. I used rotisserie chicken breast and bagged lettuce mix. The dressing is homemade and came together quickly in my immersion blender’s smoothie container. I simply added the ingredients and gave it a whisk. I have been making most of our salad dressings and we are totally spoiled for the taste of fresh vs bottled. I can avoid high fructose corn syrup and add as much spice as I like.
Morgan enjoyed a deconstructed version of the salad as he still hates spinach and berries….although he told me last night that he “Loves” blue cheese 🙂
Morgan’s plate: Rotisserie Chicken, cashews, and some leftover broccoli. I try to substitute something similar when we are having spinach so that he still gets a bright green veggie. I just wish that he would give the berries a chance!
Leighton had a smooshed strawberry mixed with a dab of cream cheese to cut the acidity and some of the shredded chicken. She loves her spinach, but I didn’t take a moment to steam a bit of it for her that evening since she’d dined on spinach and potatoes the night before.
This dish will be in our summer salad rotation for sure! No cooking and quite delicious!