healthy-recipePublished in Cooking Light, May 2009

Ingredients

Dressing

  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Salad

  • 4 cups torn romaine lettuce
  • 4 cups arugula
  • 2 cups quartered strawberries
  • 1/3 cup vertically sliced red onion
  • 12 ounces skinless, boneless rotisserie chicken breast, sliced
  • 2 tablespoons unsalted cashews, halved
  • 1/2 cup (2 ounces) crumbled blue cheese

Preparation

  1. To prepare dressing, combine first five ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
  2. To prepare salad, combine romaine and next four ingredients (through chicken) in a bowl; toss gently. Place about two cups chicken mixture on each of four plates. Top each serving with 1 1/2 teaspoons cashews and two tablespoons cheese. Drizzle about four teaspoons dressing over each serving.