"More chicken and more strawberries next time." That's what I heard. Mixing fruit with vegetables is sometimes confusing to kids and adults, but with a bright, slightly sweet dressing, this simple, flavorful salad came together beautifully. Then it disappeared.It is really good for young chefs and their families, with lean protein, some cheese, and lots of veggies and fruit bursting with vitamins. It has gone into the dinner rotation at my house!
Ingredients
Salad:
- 1/2 to one package boneless, skinless grilled or cooked chicken strips, not breaded (such as Trader Joe’s “Just Chicken”)
- 1 package mixed salad greens or baby spinach
- 12-15 strawberries, hulled and quartered
- 4 green onions, sliced (white and light green part) – optional
- 3/4 cup cherry tomatoes, all colors, halved if large
- 1/2 avocado, diced – optional
- 1/4 cup sliced almonds or other nuts, sliced or chopped
- 5 oz. crumbled goat cheese or Ricotta Salata crumbles
- 1 recipe Raspberry Dressing (below) or bottled balsamic dressing
Dressing:
Simple Raspberry Vinaigrette
- 4 tablespoons raspberry vinegar
- 1 tablespoon honey
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Salad:
- Cut the cooked chicken strips into bite-sized pieces.
- Put the greens into a large salad bowl. Pour in a tablespoon or two of the dressing and toss. Add the strawberries, chicken, other veggies, nuts and crumbled cheese. Toss again, gently.
- Here are a few things you could add for even more flavor and color: Chopped sweet peppers, chopped celery, cooked corn, edamame, or shredded carrots. You can leave out the things your kids don’t like!
Dressing:
- Mix all ingredients in a jar with a lid, or whisk in a bowl. Store unused dressing in fridge.
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