Double Strawberry Chicken Salad

Healthy eating coach Sharon Stroud joins us in the Cooking Corner with a great summer salad recipe.

Strawberry Balsamic Dressing

1. 1 cup strawberries, diced                          
2. ¼ cup extra virgin olive oil
3. 2 tablespoons balsamic vinegar               
4. 1 teaspoon Dijon mustard
5. 1 clove garlic, minced                                
6. ¼ teaspoon fresh ground black pepper

In a food processor or blender, combine all the ingredients and process until smooth. Serve or refrigerate for up to a week.

For the salads:

1. Butter lettuce or mixed baby greens
2. 1 cup red onion slices
3. 1 cup diced carrots
4. 1 cup diced celery
5. 1 cup diced red radishes
6. 1 cup sliced strawberries, or more to taste
7. ¾ cup chopped pecans
8. Shredded or chopped rotisserie chicken

Set out 4 dinner plates. Cover each plate with lettuce. Add the onion, carrots, celery, radishes, and strawberries to the lettuce, to taste. Lightly sprinkle the salads with chopped pecans. Top the salads with about ½ cup of shredded or chopped cooled or warm rotisserie chicken. Drizzle Strawberry Balsamic Dressing to taste. Serve with crackers or a fresh whole grain bread. Serves 4.