Strawberry, Chicken and Spinach Salad

For transporting, pack greens, cooked chicken and jar of dressing separately in a chilled cooler. At the picnic, cut strawberries into quarters, and toss together with greens and chicken in a salad bowl. Shake dressing, pour over salad and toss.

Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4

Share this recipe:

Ingredients

Salad:

  • 2 boneless and skinless 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

Preparation

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.