This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.
STRAWBERRY CHICKEN SALAD
2 boneless, skinless Chicken Breasts
1 tablespoon Olive Oil
Salt and Pepper, to taste
6-8 cups chopped Romaine Lettuce
1 cup Strawberries, sliced
1/4 cup sliced Almonds
1 cup Poppyseed dressing
1/2 cup light Raspberry Vinaigrette
- Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
- On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
- Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!
Visit and check out the other salads for the month!
