We are awash in lettuces and strawberries right now. I wish we’d thought to plant strawberries sooner; it’s just so great to go out in the back yard every day and pick anywhere from a pint to a quart of them (and that’s after the robins who live in our pussywillow tree raid the patch and feed them to their babies). All of our lettuce is ready to begin to be harvested, as well, and we’re getting it every week from our CSA.
I hope everyone like salads, because that’s very likely all we’ll be eating over the next few weeks.
(I welcome any and all suggestions for creative uses of lettuce.)
And on that note, here is the first one – the result of the need to use lettuce, strawberries, and leftover grilled chicken. Beloved’s a little persnickety about main course-type salads, claiming they don’t fill him up, so I was hesitant to just throw the chicken on a bed of greens and vegetables. Besides, I’m a huge chicken salad fan, of the mayonnaise-based variety, so that seemed like the answer to our lunch-time predicament.
Since I intended to put strawberries and walnuts in the salad, I decided to use a slightly less sweet, slightly more tart version of my Creamy Poppy Seed Dressing to dress it, and it was really, really good, especially with the addition of the raw Vidalia onion to the mix. The mint was a little too subtle; if you want to increase it to two tablespoons, I think it would work quite well.
All in all, this was really quite delicious.
Click image to enlarge
- 1 1/2 cup cooked chicken, diced
- 1/4 cup sweet onion, such as Vidalia, very finely chopped
- 1/4 cup walnuts, lightly toasted and chopped
- 1 tablespoon mint, finely chopped
- 1 cup sliced strawberries
- 6 cups loosely packed young, mild salad greens
- In a small bowl, whisk together all of the ingredients for the dressing until well-blended.
- In a larger bowl, toss together the chicken, onion, walnuts, mint and strawberries. Pour the dressing over the chicken mixture, and toss again, until the chicken mixture is well coated. Taste; season as needed with salt and pepper.
- Divide the salad greens between 3 chilled plates. Top each with 1/3 of the chicken salad and serve.
- Nutrition (per serving): 385 calories, 27.8g total fat, 75mg cholesterol, 115.4mg sodium, 477.9mg potassium, 14.5g carbohydrates, 3.4g fiber, 9.4g sugar, 20.9g protein