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Recipe by Brynie Greisman

Chicken Salad with Strawberry Viniagrette

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Different, slightly daring, and downright delectable!

Ingredients

Salad

  • 3/4 package (3 cups) shredded lettuce

  • 1 and 1/2 cups cubed cooked (leftover) chicken

  • 1/2 small can Gefen Mandarin Oranges, drained

  • 1 stalk celery, diced

  • 1 scallion, sliced

  • generous handful toasted salted peanuts or almonds, chopped

Strawberry Vinaigrette

  • 2 cups (8 ounces/225 grams) frozen unsweetened strawberries, defrosted

  • 1 and 1/2 – 2 tablespoons Heaven & Earth Lemon Juice

  • 2 tablespoons + 2 teaspoons sugar

  • 1 tablespoon cider vinegar

Directions

Prepare the Salad

1.

For the vinaigrette, place the strawberries , lemon juice and sugar in a food processor with the knife attachment and process until smooth.

2.

Continue processing, gradually adding the vinegar and oil. Process until thickened, about two minutes. Stir poppy in seeds at the end.

3.

In a large bowl, combine the lettuce, chicken, oranges, celery, and scallion. Stir together. Pour dressing over salad right before serving, and toss to coat. Top with salted peanuts or almonds. Serve immediately.

Prepare the Salad

Yields 3-4 main dish servings or 6 salad servings 

Chicken Salad with Strawberry Viniagrette

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