2 c. chicken breast, cooked & chopped
2 c. small strawberries, cut into quarters
1/4 c. red onion, chopped
2 T. golden raisins
1 tsp. thyme
1 T. olive oil
1 T. balsamic vinegar
1/2 tsp. paprika
1/8 tsp. salt
1/8 tsp. pepper
4 c. torn lettuce or salad greens
In a medium bowl, combine first 4 ingredients. In a small bowl, whisk together remaining ingredients excluding lettuce. Pour oil/vinegar mixture over chicken mixture; toss to coat. Cover and chill for 1 hour. Serve over lettuce.
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Tips: This was a great refreshing summer salad and I was able to use strawberries from my garden. Hopefully later in the summer I will be able to use the lettuce blend I have growing as well. I used iceberg lettuce because that is what I had on hand but this salad would be excellent with something a bit fancier. I also shared this recipe at Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays.
Recipe adapted from Cooking Light Complete Cookbook