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Strawberry, Almond And Chicken Salad

Jennifer and Dave One warm summer night, Dave and I decided we wanted a light, but filling salad for dinner. We looked in our refrigerator and pantry and presto: we used the strawberries, chicken and lettuce we had; and opted for the almonds to add some crunch.

Prep
Cook
Serves 4people
Ingredients
1
lb boneless skinless chicken breast
2
tbsp red wine vinegar
salt and pepper, to taste
1
(5 oz) bag butter lettuce
1
(5 oz) bag spring greens
1
pt strawberries, sliced
1
cucumber, diced to 1/4 to 1/2 in cubes
1/2
small red onion sliced (optional)
4
oz goat cheese (or feta or blue, if you prefer)
2
oz sliced almonds
2
tsp sugar
cooking spray
Directions
1.
Preheat oven to 325
2.
Place chicken breast in foil in a baking pan; add vinegar salt and pepper, to taste. Cook for 35 to 40 minutes, until chicken is done. Cool slightly and slice to top your salad
3.
Preheat small pan and coat lightly with cooking spray. Once heated, add almonds and sugar, stirring to coat and create a candy finish
4.
Mix lettuce greens together in a large serving bowl. Top with chicken, strawberries, cucumber, red onion, cheese and candied almonds
5.
Serve with your favorite red wine vinaigrette dressing or on its own
6.
Note: We sometimes add halved grape tomatoes as well

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