Strawberry and Chicken Salad, with a wonderful sesame, rice vinegar dressing, this is a delicious, fresh, light weeknight friendly meal.
In the last 24 hours in Colorado we’ve seen rain, hail, tornadoes, sleet balls, lightening, thunder, street flooding, it’s currently snowing like the dickens and I think I just spotted a swarm of locust fly through. And as one of my friends on Facebook said “cue volcano”.
What does all of this mean? It’s Springtime in the Rockies and it’s salad season.
Speaking of floods, strawberries are everywhere right now.
It seems you can’t walk into any market in Denver without a big display of baskets of perfect strawberries pleading to be adopted.
But from where did this glut of strawberries come?? It seems that the strawberry harvest in Florida was delayed due to lousy weather, and now their harvest is coinciding with the California harvest resulting in 80 million pounds of strawberries distributed in the U.S. all at once. Results? Oh-so sweet prices.
A recent trip to Costco found a large flat of strawberries in my cart, in my car, and now in my refrigerator. Let’s make a salad! And let’s make that salad with one of my favorite vinaigrette ingredients, La Tourangelle Toasted Sesame Oil. Tip: This oil lasts a long time, to keep it fresh and flavorful, store in the refrigerator.
Let’s take a look:
A fresh and easy weeknight light dinner.
- 2 chicken breast halves sliced, lightly breaded and sautéed in olive oil until golden and cooked through.
- 1/4 cup flour
- salt and pepper to taste
- 2 fist fulls spring greens
- 1 cup Strawberries washed, tops cut off and sliced in half
- 1 cup grapes cut in half
- 2 tablespoons golden raisins
- For the dr3essing
- 4 Tablespoons toasted sesame oil
- 2 Tablespoons Seasoned rice vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoons esame seeds
- salt and pepper to taste
Slice chicken breast and lightly coat with the flour. Salt and pepper the chicken. Heat a fry pan, add olive oil and when oil is hot, add chicken and sauté until golden and cooked through.
Combine dressing ingredients in a jar and shake until blended.
Build your salad with the greens, the warm chicken tenders, arrange strawberries and grapes over the top, sprinkle with raisins and drizzle with the dressing.
A fabulous mid-week light dinner.
These strawberries are beautiful and perfect, they taste fine, but I feel “strawberry ruined” after traveling to Oregon and feasting on Oregon Strawberries. You haven’t lived until you’ve had the real thing. No comparison. Can’t even begin to describe the difference. A moment of silence please.
Strawberry and Chicken Salad … It’s What’s for Dinner.