Crispy Chicken and Strawberry Salad

Recipe

Salad
Crispy Chicken and Strawberry Salad

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    8frozen breaded chicken strips
    10 c.torn romaine lettuce leaves
    ½ c.Hy-Vee walnuts
    1 c.sliced fresh strawberries
    ½ c. Tart Raspberry-Pomegranate Vinaigrette

    Directions

    1. Preheat oven to 400 degrees.
    2. Bake chicken strips according to package directions. Remove and cool slightly before cutting into bite-size pieces.
    3. Place walnuts in a single layer on a baking sheet. Toast for 5 minutes until golden brown, shaking pan once during baking for even browning. Remove pan from oven to cool.
    4. Divide lettuce leaves among four plates. Top with chicken strip pieces.
    5. Sprinkle toasted walnuts on top of chicken pieces. Add strawberries.
    6. Drizzle vinaigrette onto salads.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 15mg
    • Sodium: 10mg
    • Total Carbohydrates: 24g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 200%
    0%
    Vitamin C 70%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee HealthMarket, August 2009.