Pair this easy, no-cook meal with toasted buttery baguette slices.

Chicken and Strawberry Salad

Dressing Ingredients

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

Salad Ingredients

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.*