TSB: Strawberry Chicken Salad

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!

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

ROASTED FALL VEGGIES

[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]

10 small carrots with greenery

8 baby yellow beets

8 baby candy cane beets

3 Tblsp Olive Oil, divided

1 tsp kosher salt, divided

1/2 tsp pepper, divided

• Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
• Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
• Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
• Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

BASIL-AND-BLUE CHEESE SALAD

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil

1/3 cup seasoned rice vinegar

1 tsp country-style dijon mustard

1/2 tsp salt

1/4 tsp dried crushed red pepper

10 cups mixed salad greens

1/2 cup firmly packed fresh basil leaves, coursely chopped

2 ripe pears, thinly sliced

2 navel oranges, sectioned

2 avocados, sliced

1 (4oz) package blue cheese, crumbled

• Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
• Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]