Chicken and Strawberry Salad
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cups torn romaine lettuce
4 cups arugula leaves
2 cups quartered strawberries
1⁄3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 tablespoons unsalted cashews, halved
1⁄2 cup (2 ounces) crumbled blue cheese
1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Arrange about 2 cups chicken mixture on each of 4 plates; top each serving with 11⁄2teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
Yield: 4 servings.
*Recipe and image courtesy of Cooking Light Big Book of Salads.*