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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 can (14-1/2 ounces) chicken broth |
6 cups torn mixed salad greens |
2 cups halved fresh strawberries |
citrus dressing: |
1/2 cup fresh strawberries, hulled |
1/3 cup orange juice |
2 tablespoons canola oil |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1 teaspoon sugar |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped walnuts, toasted |
Directions:
1. Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate.
2. In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly.
3. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings.
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