Hi friends– I don’t know if you’ve watched the cross country weather news this week, but we are roasting here in Southern California!! Today it was 105 degrees in our little town! And being the frugal (cheap!) people that we are, we have our air conditioning on a plan that cuts off on super energy use days to save money on our monthly bill. Ugh.
When dinner time rolled around, I sure did not want to spend a whole lot of time in a hot kitchen– so here’s dinner. A sweet berry salad with chicken and a chunk of sour dough bread on the side. Just about right on a hot night.
The good news– only 90 degrees predicted for tomorrow!!!
STRAWBERRY CHICKEN SALAD WITH HONEY BALSAMIC DRESSING
1 large boneless, skinless chicken breast
2 tab. olive oil
salt & freshly ground pepper
4 cups glad greens*
8 oz. strawberries, cut into bites (about 1 1/2 cup)
1/3 cup chopped walnuts (or pecans)
1 oz. feta, crumbled
3 tab. olive oil
1 tab. white balsamic vinegar**
2 teaspoons honey
1/2 tsp. fresh thyme leaves
salt & freshly ground pepper to taste
Heat the 2 tab. olive oil in a skillet. Cut the chicken horizontally to make 2 or 3 filets. Then drop it into the hot oil. Salt and pepper the chicken liberally and cook about 3 minutes on each side until it’s nicely browned. Remove from the pan to cool. Then slice into thin strips.
Layer the salad greens, strawberries, chicken on 2 dinner plates. Then sprinkle the walnuts and feta over the top.
To make the dressing put the 3 tab. olive oil, white balsamic vinegar, honey, thyme and salt & pepper into a container with a tight fitting lid and shake it until the dressing is thoroughly blended. When your ready to serve it up, pour the dressing over the salads and set them on the table!
*I use red leaf lettuce. Spinach would be great or any other favorite lettuce.
**Or whatever vinegar you have in the cupboard.