30 Days of Cooking Light–Day 21. Chicken and Strawberries over Mixed Greens
You can find the recipe here.
Last week’s Asian Chicken Salad wasn’t a winner…this one was great. It was perfect with the addition of crumbled chevre. The combination of strawberries, homemade balsamic vinaigrette, and golden raisins was truly unique. If you are getting tired of eating the same old salad, try this one.
I had invited a friend over for lunch. She has a four year old daughter that Morgan adores. We enjoyed our “ladies lunch” while the kids dined on mac and cheese and carrots with dip. Then, we took the kids out to the pool for the afternoon.
After an hour or so of swimming, it was time for a picnic on the grass.
K had brought a treasure chest of kiddy snacks–organic fruit leather, pretzels, goldfish. Everyone was happy to dig in while taking a break from the pool.
Leighton was thrilled to be included in the group and insisted on sitting with the “big kids”
Note: The chicken and strawberry mixture needs to marinate for an hour for the flavors to combine and the juices to be released. I prepared this just before picking up Morgan from Pre K and it was ready just in time for lunch.
I also added 1.5 tsp honey to the dressing mixture. That adds 10 calories per serving. It gave just a touch of sweetness and thickened the dressing. I didn’t want a repeat of the watery dressing for the Asian chicken salad.