• 4 boneless, skinless chicken breast halves (or use leftover chicken or ready prepared roast chicken for convenience)
  • 4 sliced strawberries
  • 4 cups arugula
  • 2 Tbsp. raw walnuts
  • For the Dressing:
  • ½ cup red wine vinegar
  • 1 Tbsp. olive oil
  • ¼ cup water
  • ½ tsp. minced garlic
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  1. Combine the ingredients for the dressing in a small bowl and set aside. You may also mix in a blender.
  2. Grill or broil the chicken breast for 3-5 minutes on each side, or until the internal temperature reaches 165 degrees. Let cool and dice.
  3. Combine the chicken, strawberries, walnuts and arugula in a bowl. Toss the salad with the dressing.
  4. Divide the salad into four servings and enjoy

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