Chicken and Strawberry Salad

If you already have leftover chicken, you're practically done.  Slice it up, add fresh strawberries, romaine lettuce, cashews and blue cheese and dinner is ready.  The dressing is simple too and perfect for this salad.  This is one of the easiest dinners I've ever prepared.  I did add sugar to the strawberries and I left out the onion and arugula.  I served it with French bread, which helps to gather together the cheese, nuts and berries.

2-3 servings

10 calculated points

Vouvray

Ingredients

• Dressing:
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• Salad:
• 4 cups torn romaine lettuce
• 4 cups arugula
• 2 cups quartered strawberries
• ⅓ cup vertically sliced red onion
• 12 ounces skinless, boneless rotisserie chicken breast, sliced
• 2 tablespoons unsalted cashews, halved
• ½ cup (2 ounces) crumbled blue cheese

Directions

To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.