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June 2009 Issue
Chicken and Strawberry Salad
by Ronda L. Halpin
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When strawberries come into season in my neck of the woods, I try to enjoy them in as many ways as I can fathom. And while that means they factor into a lot of my desserts or fruity breakfasts, it also means I try to find ways to include them in other meals and in savory ways.

To that end, this month's main dish salad is a delight for your taste buds and your eyes. The bright produce makes for a beautiful dish and all you need to round out your meal is a chilled glass of wine and maybe a little bread, if you are hungry for that. If you can enjoy this meal outdoors, all the better! Summer is here and it's time to welcome it with the very best kind of fast food!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Chicken and Strawberry Salad

  • 1 T. olive oil
  • 2 large chicken breasts
  • 2 T. maple syrup
  • 2 tsp. chili oil
  • 2 T. red wine vinegar -- or a fruity vinegar of your choice
  • 1 tsp. garlic salt
  • 10 oz. mixed greens
  • 1/2 large red pepper -- chopped
  • 8 oz. strawberries -- chopped
  • 1/4 seedless cucumber -- sliced
  • 1/4 large Vidalia onion -- cut into thin wedges
  • 1/4 c. dried cranberries
Sauté the chicken breasts in the olive oil over medium high heat until lightly browned and cooked through. Shred the chicken and set aside. In a small jar, combine the maple syrup, chili oil, vinegar and garlic salt. Close the jar and shake vigorously to combine. Toss the dressing with the shredded chicken and set aside.

Arrange the remaining ingredients evenly on two large plates. Top with the seasoned, shredded chicken. Serve immediately.

  • Yields: 2 main dish salads
  • Preparation Time: 20 minutes

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