When meal planning for
this week, I went to my Google Reader and this recipe from Sarah
came up in the feed. It was so perfect, considering the heat has
me looking for something light, and more importantly, I'm looking for
meals that won't heat up the kitchen too much.
The only
cooking this required was the chicken; I chose to cook it on the grill
so the kitchen stayed cool and I did too, since I only went out to flip
and check the chicken.
This was absolutely delicious.
So light, so refreshing, and moderately healthy. My husband loved the
vinaigrette. I had no pineapple in the house, otherwise I would have
added it. It wasn't super filling, so I really wish I was good at
accompanying dishes and could think of something to serve alongside it.
Strawberry, Orange
and Grilled Chicken
Salad
Adapted from The
Cookaholic Wife, via A
Taste of Home Cooking
6 cups baby spinach leaves
2
cups
cooked chicken, shredded
2 cups strawberries, diced
1 cup
mandarin
oranges, chopped
1/2 red onion, thinly sliced
1/2 cup
gorgonzola, crumbled
Raspberry vinaigrette
(recipe below)
Fresh cracked black pepper, to taste
Combine
the first 7 ingredients in a large bowl. Add desired amount of dressing,
toss well to coat. Season with pepper, to taste. Serve cold.
Raspberry Vinaigrette
1/4
cup
olive oil
1/8 cup red wine vinegar
1/8 cup white wine
vinegar
1
tablespoon raspberry preserves
1/2 teaspoon Dijon mustard
Fresh
tarragon, minced
Black pepper
1 shallot, minced
1
teaspoon
sesame seeds
Honey, to taste
Blend all the
ingredients,
except the sugar or honey, in a food processor, adding water as
necessary to adjust the consistency. Add honey to taste at the very end.
Saturday, July 23, 2011
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