Chicken & Strawberry Salad

Name: Chicken & Strawberry Salad
Yield: 4 servings
Ingredients: 8 large strawberries; 1 cup (250 mL) sugar snap peas; 1/4 cup (50 mL) red onion; 6 cups (1.5 L) torn romaine lettuce; 2 cups (500 mL) shredded cooked chicken breast; 1/4 cup (50 mL) pecan halves, toasted; 1/4 cup (50 mL) frozen orange juice concentrate, thawed; 2 tbsp (30 mL) vegetable oil; 1 tbsp (15 mL) white wine vinegar; 1/2 tsp (2 mL) Dijon mustard

Ingredients

8 large strawberries
1 cup (250 mL) sugar snap peas
1/4 cup (50 mL) red onion
6 cups (1.5 L) torn romaine lettuce
2 cups (500 mL) shredded cooked chicken breast
1/4 cup (50 mL) pecan halves, toasted

1/4 cup (50 mL) frozen orange juice concentrate, thawed
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard

Directions

For salad, using Paring Knife with Honing Case, core and slice strawberries. Cut sugar snap peas in half. Cut onion into thin wedges. Combine salad ingredients in large bowl; toss gently.
For citrus vinaigrette, combine ingredients in small bowl; mix well. Drizzle vinaigrette over salad and toss gently to coat. Serve immediately.

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 300, Total Fat 15 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Carbohydrate 18 g, Protein 25 g, Sodium 75 mg, Fiber 4 g