This week's recipe swap theme was Main Course Salads. I know a lot of people like to eat lighter, healthier meals in the summer but still want a meal that's substantial enough to last until morning. My recipe was Strawberry, Orange and Grilled Chicken Salad:
In the interest of full disclosure, SP didn't even attempt to eat this one. As soon as I told him what I'd made for dinner he said he "didn't do fruit in salads unless it was a fruit salad" and promptly heated up some leftovers. Oh well, more for me. I really enjoyed this salad. I happen to love fruit in salads and the combination of the strawberries and mandarin oranges was perfect. I added some blue cheese and sliced almonds and I think they were great additions that helped cut some of the sweetness from the other ingredients.
Strawberry, Orange and Grilled Chicken Salad
Adapted from The Cookaholic Wife
6 cups baby spinach leaves
2 cups cooked chicken, shredded
2 cups strawberries, diced
1 cup mandarin oranges, chopped
1/2 red onion, thinly sliced
1/3 cup sliced almonds
1/2 cup blue cheese, crumbled
Raspberry vinaigrette (recipe below)
Fresh cracked black pepper, to taste
Combine the first 7 ingredients in a large bowl. Add desired amount of dressing, toss well to coat. Season with pepper, to taste. Serve cold.
Raspberry Vinaigrette
1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
1 tablespoon raspberry preserves
1/2 teaspoon Dijon mustard
Fresh tarragon, minced
Black pepper
1 shallot, minced
1 teaspoon sesame seeds
Honey, to taste
Blend all the ingredients, except the sugar or honey, in a food processor, adding water as necessary to adjust the consistency. Add honey to taste at the very end.
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