Strawberry-Spinach Salad with Citrus Dressing
- Sprinkle the chicken breast halves with pepper and salt. Pour chicken broth into a large skillet. Bring broth to boiling. Add chicken; reduce heat. Cover and simmer chicken for 12 to 14 minutes or until chicken is tender and no longer pink, turning chicken once halfway through cooking time. Remove chicken from broth with a slotted spoon; discard broth. Meanwhile, prepare the Warm Citrus Dressing.
- Thinly slice cooked chicken breast. In a large bowl, toss together the spinach, strawberries, and chicken.
- To serve, drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.
From the Test Kitchen
Take any whole leftover cooked unsliced chicken breast halves and cut a slit in the side. Stuff with any leftover spinach and flavored cream cheese. Reheat as desired.
Cost-Saving Tip: Fresh strawberries are a fresh spring treat, but can get expensive. Using frozen unsweetened strawberries can save you money, without having to sacrifice on essential vitamins and minerals.
Convenience Tip: Short on time? Instead of the homemade dressing use bottled light raspberry vinaigrette salad dressing.
Substitution Tip: You can use any nuts in place of pecans. We recommend heart-healthy walnuts or almonds.
Warm Citrus Dressing
- In a blender or food processor combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder (if using), freshly ground black pepper, and salt. Cover; blend or process until smooth. Transfer mixture to a small saucepan; bring just to boiling. Simmer, uncovered, for 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup dressing.
Nutrition Facts (Strawberry-Spinach Salad with Citrus Dressing)
- Per serving:
- 320 kcal ,
- 14 g fat
- (1 g sat. fat ,
- 4 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 83 mg chol. ,
- 394 mg sodium ,
- 13 g carb. ,
- 4 g fiber ,
- 8 g sugar ,
- 36 g pro.