Preparation time
20 minutes
Ready in
25 minutes
Cooking Time:
Makes
4 servings
Ingredients
Salad:
- 2 boneless, skinless Ontario Chicken Breasts (about 1-1/2 lb / 750 g)
- 2 tbsp (25 mL) butter
- 1/4 cup (50 mL) grated fresh gingerroot
- 1 clove garlic, minced
- Freshly ground pepper, to taste
- 4 cups (1 L) torn new Ontario Spinach leaves
- 1 cup (250 mL) chopped watercress leaves
- 3 cups (750 mL) Ontario Strawberries, quartered
- 4 Ontario Green Onions, thinly sliced
Dressing:
- 1/3 cup (75 mL) apple juice
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) cider vinegar
- 1 tsp (5 mL) Dijon style mustard
- Freshly ground pepper, to taste
Instructions
Salad: Cut chicken into thin strips. Heat butter in small skillet. Add gingerroot, garlic and chicken strips. Stir-fry for 5 minutes or until chicken is no longer pink. Let cool then place in small plastic bag and refrigerate.
Meanwhile, in salad bowl, combine spinach, watercress, strawberries, and green onion. Cover with plastic wrap and refrigerate.
Dressing: In small screw top jar, combine apple juice, oil, vinegar, mustard and generous grating of freshly ground pepper. At serving time toss together greens, chicken, strawberries and dressing. Serve immediately.