Chicken Salad with Strawberry Vinaigrette Recipe

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Chicken Salad with Strawberry Vinaigrette Recipe
Strawberry Vinaigrette:
1/2 cup washed, hulled and sliced strawberries
1 tsp mustard
2 tbs red-wine vinegar
salt and pepper to taste
sweetener to taste
1/2 cup olive oil
Salad:
8 cups torn lettuce, spinach, and/or arugula (fill a 2-quart mixing bowl)
1/2 lb sliced boneless skinless chicken breast, that has been grilled or broiled
2 cups washed, hulled and sliced strawberries
1/4 cup sliced or slivered toasted almonds
2 oz feta cheese, crumbled
Vinaigrette:
Purée 1/2 cup washed, hulled and sliced strawberries in a blender or food processor. Add 2 tbs red-wine vinegar or balsamic vinegar, 1 tsp mustard, and salt, pepper and sweetener to taste.
Blend, then add 1/2 cup olive oil. Blend until creamy. Taste and adjust seasonings.
Use 2 tbs dressing for each salad. Store the remaining dressing in a screw-top jar.
Makes 8 2-tbs servings Strawberry Vinaigrette.
Salad:Toss the 8 cups torn lettuce greens, spinach and/or argula with about 1/4 cup strawberry vinaigrette or other oil-and-vinegar type salad dressing.
On a pretty platter, arrange the 1/2 lb grilled or broiled boneless skinless chicken breast, 2 cups washed, hulled and sliced strawberries, 1/4 cup sliced or slivered toasted almonds, pine nuts or sunflower seeds, and 2 oz crumbled feta cheese or shaved Parmesan cheese.
For individual salads, distribute the ingredients between two plates or bowls. Serves 2

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