Recipe
Salad
Crispy Chicken and Strawberry Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 frozen 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
- Preheat oven to 400 degrees.
- Bake chicken strips according to package directions. Remove and cool slightly before cutting into bite-size pieces.
- 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.
- Divide lettuce leaves among four plates. Top with chicken strip pieces.
- Sprinkle toasted walnuts on top of chicken pieces. Add strawberries.
- 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.