Strawberry Chicken Salad


Strawberry Chicken Salad.  Delicious and fresh.  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!

Not really using a recipe, I just used what I had on hand.

Strawberry Fields Forever Salad eye-rolling please, it’s my creation and I can call it what I want!  :-)

  • Two chicken breasts, sliced, lightly breaded and sautéed in olive oil until golden and cooked through.
  • 2 fist-fulls of those beautiful spring greens
  • Strawberries, washed, tops cut off and sliced in half
  • A few grapes cut in half
  • A sprinkling of golden raisins

Any dressing will do, but here’s what I did

  • 4 T. toasted sesame oil
  • 2 T. seasoned rice vinegar
  • 1/4 t. sugar
  • salt and pepper
  • 1/4 t. sesame seeds

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.

Sending this over to Deb in Hawaii for her fabulous segment, Souper Sunday

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  1. says

    It is becoming salad season and I’m very impressed with your creation and I know Bev will love it. The strawberry farm up the road is estimating berries by the 28th and they are so good

  2. says

    Beautiful! That is a beautiful salad and thanks for sharing how you use toasted sesame oil. (got some and can’t figure out what to do with it)

    I hear you about being ruined on strawberries. Last year we had a great crop – so sweet and flavorful that I had a hard time getting a full colander to the house. Amazing how good they are when they’re picked ripe.

    And I’m lmao at the weather down there. I’m still trying to get used to springtime in the mountains and find that it’s so unpredictable, I just have to roll with it. Glad we don’t have tornadoes in the mix – I’ don’t miss those at all.

  3. says

    A woman after my own heart; I love salads with fruit lately much more than ‘regular’ salads. Getting good strawberries is much easier than getting good tomatoes and I think that’s what has driven me in that direction.

    I’m a balsamic vinegar freak; it would be another good quick dressing mixed with some olive oil and a squeeze of lemon or orange juice. Now I’m hungry!

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