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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