Strawberry Chicken Salad

What a beautiful day. It wasn’t too hot and not cold. The temperature was in the mid 70’s. The sun was shining brightly. It was a beautiful spring day, and a perfect day for a delicious spring salad. I saw some bright red strawberries at the store and right then and there thought they would be perfect in a cool, strawberry and chicken salad.

I started off with a bed of fresh baby spinach. Then sprinkled a few thinly sliced red onions, thinly sliced cucumbers, asparagus, green onions, and sliced strawberries on top. I put all that together while the chicken was grilling.

I made a strawberry vinaigrette that was both my dressing for the salad and my marinade for the chicken.

Strawberry Vinaigrette

1 1/2-2 cups fresh strawberries, stems removed

black pepper to taste

1 cup olive oil

2/3 cup Prosecco or white wine vinegar

1/4 cup red wine vinegar

1-2 TBSP honey

Put everything in the food processor and blend until it is well blended together. Use some as the marinade for your chicken, and let the chicken marinate for at least 2 hours before cooking. Save the rest of the vinaigrette as your dressing for the salad.

Then I toasted up some almond slivers and boiled a couple of eggs.

When the chicken was cooked, I sliced it into thin slices and laid it on top of the vegetable bed. Then I topped it all with the almond slivers and chopped hard boiled egg, and some Feta cheese for the cheese lovers.

I served with some warmed ciabatta and a glass or two of a buttery chardonnay, and it was the perfect spring dinner, especially since we all enjoyed it out on the deck on a beautiful spring evening.

Enjoy the small things in life. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.