Berry Chicken Salad is the perfect spring dinner…fresh and light. Tonight I used strawberries, a mixture of raspberries, blackberries, and blueberries is a fabulous variation. Grilled shrimp is also a yummy alternative.
I modified a Cooking Light recipe for this salad. I tossed a cup of sliced strawberries with 4 teaspoons lemon olive oil and 1 Tablespoon fig balsamic vinegar and let them stand at room temperature while I made the salad.
Next….the green part….I used a mixture of torn Romaine leaves and baby spinach, 4 cups to be exact. Silly Cooking Light people cooked chicken breasts….I used the breast from a rotisserie chicken.
One ounce of feta cheese crumbles, 3 tablespoons of chopped toasted pecans, and the strawberries on top…using a bit of the oil and vinegar for a drizzle….I enjoyed a very tasty, healthy, spring dinner.
Jim’s choice for dinner…a burrito from Costco. He couldn’t understand why I didn’t want one of these dining delicacies for myself….LOL