Monday, 7/19/2010

Tonight I revamped the strawberry, chicken, spinach salad I made in June. It was much better!

This time I used chicken tenderloins, seasoned with kosher salt and freshly cracked black pepper, and sprayed with olive oil. The oil kept them from sticking to the grill. They were cooked on direct medium heat until cooked through. I think having more flavor in the chicken was the key to making the salad taste better.

I also opted for mixed greens instead of only spinach tonight. It made the salad more interesting in texture and appearance. I still finished the salad with sliced strawberries, candied walnuts, poppyseed dressing, and a parmesan crisp on the side. We poured a little dressing on Katie's tray and let her dip chicken and strawberry pieces into it. She likes to dip her food.

On a side note, Katie only asked for a cookie a couple times today. Thankfully, she did not resort to a tantrum when she was denied:)