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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Try Chicken skewers, or if it's easier, toss everything in one big bowl, and skip the skewers altogether. The vinaigrette freezes beautifully to enjoy during the winter months. Ingredients:
1 cup sliced strawberry |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 garlic cloves, minced |
1 teaspoon honey mustard |
1/2 teaspoon salt |
1 pinch cayenne pepper |
1 yellow sweet pepper |
1 1/2 cups cooked cubed chicken |
4 medium bocconcini, quartered (1 1/2 -inch) |
1 tablespoon olive oil |
salt |
2 tablespoons chopped fresh herbs |
2 cups strawberries |
10 cups baby spinach |
1/2 cup coarsely chopped hazelnuts or 1/2 cup almonds, toasted |
Directions:
1. VINAIGRETTE: In a blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth.
2. SALAD SKEWERS: Cut sweet pepper into bite-size pieces the same size as the chicken cubes.
3. Place bocconcini in bowl. Drizzle lightly with olive oil. Sprinkle with salt to taste.
4. Toss with herbs. Leave strawberries whole if small; if large, quarter or cut in half to be same size as peppers.
5. Thread eight (six-inch) wooden skewers with strawberries, chicken bocconcini and sweet pepper.
6. In a large bowl, toss spinach and nuts with just enough dressing to coat; divide among four plates.
7. Top each serving with two skewers. Drizzle with more dressing, if desired.
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