Strawberry Spinach Salad with Hickory-Smoked Chicken

By beltranm

Start to Finish: 45 minutes

Nutrition facts per serving:
Calories413
Total Fat (g)29
Saturated Fat (g)8
Monounsaturated Fat (g)16
Polyunsaturated Fat (g)3
Cholesterol (mg)56
Sodium (mg)810
Carbohydrate (g)19
Total Sugar (g)9
Fiber (g)4
Protein (g)22
Vitamin A (DV%)0
Vitamin C (DV%)124
Calcium (DV%)36
Iron (DV%)14
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Orange-Balsamic Vinaigrette (recipe below)
• 1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
• 2 cups quartered or sliced strawberries and/or whole blueberries
• 8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
• 4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
• 1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
• 1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
• Freshly ground black pepper

Details

Adapted from midwestliving.com

Preparation

Step 1

1. Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.

2. For salad: Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.

3. Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.

Orange-Balsamic Vinaigrette: In a screw-top jar, combine 1/3 cup olive oil or vegetable oil; 1/4 cup white balsamic vinegar, white wine vinegar or cider vinegar; 1 teaspoon finely shredded orange peel; 1/4 cup orange juice; 1 tablespoon snipped fresh Italian (flat-leaf) parsley; and 1/8 teaspoon salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week. Makes about 3/4 cup.