Makes: 4 servings
4 medium skinless, boneless chicken-breast halves (about 1 pound)
1 14-1/2-ounce can chicken broth
2 1/2 cups strawberries
1/3 cup orange juice
2 tablespoons salad oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups torn spinach, watercress and/or other greens
1/4 cup chopped walnuts, toasted
1. Sprinkle the chicken-breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, sugar, chili powder, salt, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad. Sprinkle with walnuts.
Nutrition facts per serving: 287 calories, 31g protein, 12g carbohydrate, 14g fat (2g saturated), 7g fiber
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