Strawberries don’t have to be dessert—you can work them into a main dish, too. Our Chicken and Strawberry Salad is a wonderful no-cook dish that’s a snap to make, combining sweet strawberries, tangy vinaigrette, moist chicken, and rich blue cheese.
image: Randy Mayor
Chicken and Strawberry Salad
1 Tablespoon sugar
2 Tablespoons red wine vinegar
1 Tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 Tablespoons extra-virgin olive oil
4 cups torn romaine lettuce
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 Tablespoons unsalted cashews, halved
1/2 cup (2 ounces) crumbled blue cheese
To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 Tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.