Chicken and Strawberries Over Mixed Greens

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)
Source: Cooking Light Annual Recipes 2002
CL Comments: Using precooked chicken makes this dish a snap to throw together for lunch. Serve with focaccia topped with coarse salt and rosemary to complement the sweet strawberries and raisins in the salad.
Comments from a PA Kitchen: Tasty, simple, will make again. If you bulk up with extra greens, you might want to have a little extra balsamic available for sprinkling, as the dressing basically just coats the chicken/strawberry mixture. Good flavors and pretty too!


2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens


  1. Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.


Healthy Units: 3 per serving
CALORIES 164 (35% from fat); FAT 6.3g (satfat 1.2g, monofat 3.4g, polyfat 1.3g); PROTEIN 15.3g; CARBOHYDRATE 13.3g; FIBER 3.5g; CHOLESTEROL 35mg; IRON 1.7mg; SODIUM 376mg; CALCIUM 78mg

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