Chicken & Strawberry Spinach Salad

It's springtime! Which means away with the soups for lunch, and hello to salads.

I'm always looking for ways to spice up a salad, and not do the usual: iceberg, cheese and croutons, so I'm pretty pumped about finding this salad in the Taste of Home Cooking School Cookbook.
It's pretty simple, and you can add just about whatever fruits you think will go well with the chicken marinate, but this is a great starter recipe, for someone who wants to up their salad game with some fruits and maybe venture into a new dressing realm. I normally dress my salads with Ranch or French dressing. I'm from the Midwest, that's how we roll.

Ingredients

Ingredients you will need according to the cookbook.
3/4 pound of boneless chicken breast
1/4 cup of chicken broth
Poppy seed dressing, divided
2 cups Spinach
1 cup Romaine
Strawberries
Almonds.

Directions
Combine the chicken broth with a tablespoon of the poppy seed dressing, and coat chicken with it.
Grill chicken on wrapped in foil on medium heat.
Combine Spinach, romaine, strawberries and chicken in salad bowl.
Toss with rest of poppy seed dressing and top with almonds.

Changes I made!
First of all, I hate nuts, so any salad that comes with nuts, I take off.
I baked my chicken at 400 degrees instead of grilling it, and it still came out great.
The recipe also says this makes 2 salads, but I upped everything a little to make 3 salads out of it to take to work.
This recipe can also go well with dried fruits on top of the strawberries. I'll probably add dried cranberries in the future.

Again the main recipe came from Taste of Home Cooking School Cookbook,.

Comments

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