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Creamy Strawberry Chicken Salad

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.

Creamy Strawberry Chicken Salad. Chicken, walnuts and strawberries tossed in a creamy, slightly sweet and tangy dressing.

Click image to enlarge

5.0 from 1 reviews

Creamy Strawberry Chicken Salad
 
Serves: 3
Ingredients
  • 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
Instructions
  1. In a small bowl, whisk together all of the ingredients for the dressing until well-blended.
  2. 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.
  3. Divide the salad greens between 3 chilled plates. Top each with 1/3 of the chicken salad and serve.
  4. 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

 


8 comments

Ooooh! I love a good chicken salad – never thought of adding strawberries! Definitely another recipe I’m going to HAVE to make! :)

Alicia says:

As for the bounty of lettuce. Have you ever tried lettuce soup? I have not just wondering about anyone else.

Michele says:

We are about a half a season ahead of you here. So no more strawberries or lettuce at the farmer’s market for us.

Oooh! This sounds SO good.
Are you all caught up now that your grad week is over?
: )

Susan says:

Have you tried sauteed lettuce? I cut lettuce into ribbons, sautee in butter (or your cooking fat of choice), season with salt and pepper. When it is cooked to your liking, add lemon juice. Delicious!

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