Strawberry Spinach Salad with Hickory-Smoked Chicken
The hint of the grill comes from the smoked chicken or turkey in this main-dish salad.
Ingredients
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Orange-Balsamic Vinaigrette (recipe below)
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1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
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2 cups quartered or sliced strawberries and/or whole blueberries
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8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
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4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
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1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
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1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
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Freshly ground black pepper
Directions
1.
Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.
2.
For salad: Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.
3.
Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.
Orange-Balsamic Vinaigrette
In a screw-top jar, combine 1/3 cup olive oil or vegetable oil; 1/4 cup white balsamic vinegar, white wine vinegar or cider vinegar; 1 teaspoon finely shredded orange peel; 1/4 cup orange juice; 1 tablespoon snipped fresh Italian (flat-leaf) parsley; and 1/8 teaspoon salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week. Makes about 3/4 cup.
Nutrition information
Calories 413, Total Fat 29 g, Saturated Fat 8 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 3 g, Cholesterol 56 mg, Sodium 810 mg, Carbohydrate 19 g, Total Sugar 9 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 124%, Calcium 36%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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