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Strawberry Spinach Salad with Hickory-Smoked Chicken
- Makes: 4 to 6 servings
- Start to Finish
The hint of the grill comes from the smoked chicken or turkey in this main-dish salad.
Orange-Balsamic Vinaigrette (recipe below)
fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
quartered or sliced strawberries and/or whole blueberries
hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
fresh enoki mushrooms and/or sliced fresh button mushrooms
loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
Freshly ground black pepper
Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.
Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.
Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.
olive oil or vegetable oil
white balsamic vinegar, white wine vinegar or cider vinegar
finely shredded orange peel
snipped fresh Italian (flat-leaf) parsley
- In a screw-top jar, combine oil, vinegar, orange peel, orange juice, parsley, and salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week. Makes about 3/4 cup.
(Strawberry Spinach Salad with Hickory-Smoked Chicken)
Servings Per Recipe 4, sugar (g) 9, sodium (mg) 810, fiber (g) 4, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 413, calcium (mg) 363, Potassium (mg) 512, Folate (µg) 129, Monounsaturated fat (g) 16, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 8, Niacin (mg) 1, Polyunsaturated fat (g) 3, carb. (g) 19, vit. C (mg) 73, pro. (g) 22, vit. A (IU) 4859, iron (mg) 3, chol. (mg) 56, Riboflavin (mg) 0, Fat, total (g) 29, Thiamin (mg) 0