Chicken, Gorgonzola and Strawberry Salad

Chicken, Gorgonzola and Strawberry Salad
Here’s another one of my “girlfriend” salads, but is hearty enough to make a light supper. We order a salad similar to this when we eat at Mimi’s Cafe (only their version is a lot more fattening). Again, I shortcut this and use the Newman’s Lighten Up Cranberry and Walnut Dressing – it goes great with the strawberries and Gorgonzola in the salad, and helps keep the calories down (the gorgonzola and walnuts contribute enough).

Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy

3/4 pound chicken breast, boneless and skinless
1 bag(s) (7 ounces) lettuce
2 cups strawberries, fresh, sliced
1/3 cup nuts, pecans or walnuts
1/3 cup gorgonzola cheese, about one ounce
2 green onion(s) , chopped
1/4 teaspoon pepper, black, ground
1/2 teaspoon garlic powder
2 teaspoons olive oil
6 tablespoons salad dressing, Newman’s Own Lighten Up Light Cranberry Walnut

Preparation: Cut the chicken breasts into 1 inch thick strips and then cut strips into 1 inch pieces. Season the chicken with garlic powder and pepper. Heat a large skillet over medium high heat. Add 2 teaspoons of the olive oil and then the chicken and brown on each side for a couple of minutes until cooked through. Remove chicken from skillet and place on a plate to cool. Place lettuce in a large salad bowl. Clean and slice strawberries and add to salad bowl. Chop onions and add to bowl. Add the chicken, Gorgonzola and pecans to the salad bowl, pour the dressing over top and toss gently before serving. To make your own dressing (maybe a little higher in calories and fat): mix 1 teaspoon honey, 1 teaspoon Dijon, 1 tablespoon balsamic vinegar, and 2 tablespoons olive oil in a small bowl.

Nutrition: Per Serving: 290 calories,17g fat, 3 g saturated fat, 22 g protein, 16 g carbohydrates, 3 g dietary fiber, 330 mg sodium

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