Spring Chicken Salad

Dressing:


1 tablespoon sugar

2 tablespoons red wine vinegar

1 tablespoon water

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Salad:

4 cups torn romaine lettuce

4 cups arugula

2 cups quartered strawberries

1/3 cup vertically sliced red onion

12 ounces skinless, boneless rotisserie chicken breast, sliced

2 tablespoons unsalted cashews, halved

1/2 cup (2 ounces) crumbled blue cheese

To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.



recipe source: my recipes



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