Chicken Strawberry Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Caldwell, Idaho, Ginger Ellsworth sends this pretty spinach salad topped with grilled chicken, strawberries and almonds in a sweet poppy-seed dressing. Made in moments, itâs a refreshing lunch or light supper for two. Ingredients:
3/4 pound boneless skinless chicken breasts, cut into strips |
1/4 cup reduced-sodium chicken broth |
1/4 cup poppy seed salad dressing, divided |
2 cups fresh baby spinach |
1 cup torn romaine |
1 cup sliced fresh strawberries |
1/4 cup sliced almonds, toasted |
Directions:
1. Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat for 10-12 minutes or until chicken is no longer pink.
2. In a salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds. Yield: 2 servings.
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