Strawberry Spinach salad with Citrus Dressing

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Preparation time: 30
Cooking time: 20

Difficulty: Easy - for beginners
Serves: 4


4 medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup reduced-sodium chicken broth
6 cups torn fresh spinach and/or watercress
2 cups halved strawberries
1/4 cup chopped pecans, toasted
Warm Citrus Dressing~~
1/2 cup strawberries
1/3 cup orange juice
2 tablespoons canola oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon chili powder (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt


1 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.

2 Warm Citrus Dressing: In a blender container or food processor bowl combine the ingredients for the dressing. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to boiling. Simmer, uncovered, 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup dressing.

3 Thinly slice cooked chicken breast. In a large bowl, toss together the spinach, strawberries, and chicken.

4 To serve, drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.


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