We turned this sweet-and-tangy salad into a meal by adding baked chicken breast strips on top and buttered bread.

A sweet-and-tangy dressing tops salad greens at the Latchstring Restaurant in the Black Hills of western South Dakota.

We turned this salad into a meal by adding baked chicken breast strips on top and buttered bread on the side.

Your Menu: Serves 4

Joyful Greetings Salad

• Cooked breaded chicken breast strips or chunks
• Sliced whole wheat Italian bread
• Butter
• Fat-free or lowfat milk

Test Kitchen Tips:

Bake chicken strips or chunks according to package directions. Or purchase a roasted chicken from the grocery store deli. The servings for this menu can be decreased or increased as the dressing makes enough for 8 and can be stored up to 3 weeks.

For the salad, choose your favorite torn mixed greens blend in the produce section. Plan on 2 cups of greens for each serving. In general, 1 ounce of torn greens is equal to 1 cup.

The sweetness of the dressing goes well with fruit, so choose kiwi fruit, strawberries, and/or oranges to add to the salad. Sliced cherry tomatoes are also a nice addition to the salad.

Shopping List:

• 1 onion
• 1 container poppy seeds
• 1 packaged desired torn mixed salad greens
• 1 container strawberries, 2 oranges, and/or 3 kiwi fruit
• 1 package frozen cooked breaded chicken breast strips or chunks
• 1 loaf whole wheat Italian bread
• 1 pound butter
• 1 quart fat-free or lowfat milk

Pantry Items:

• salad oil
• honey
• white wine vinegar
• red wine vinegar
• Dijon-style mustard
• salt

Equipment Needed:

• measuring cups and spoons
• cutting board and knife
• screw-top jar with lid
• baking sheet
• serrated knife

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