I've been hearing radio advertisements for a new, seasonal salad being offered at Panera Bread this summer. I attempted to make it at home tonight with pretty good success!
STRAWBERRY, CHICKEN, SPINACH SALAD
Ingredients:
1 can chicken broth
1 lb. cooked, thinly sliced chicken breast
baby spinach
strawberries
candied walnuts
poppyseed dressing
Parmesan cheese
Directions:
Poach the chicken in chicken broth on medium heat until cooked through. Remove chicken from the broth, cool, and slice into thin strips.
In a bowl, combine baby spinach, cut strawberries, candied walnuts, cooled slices of chicken, and toss with poppyseed dressing.
In a bowl, combine baby spinach, cut strawberries, candied walnuts, cooled slices of chicken, and toss with poppyseed dressing.
Parmesan cheese crisps:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Make 3" circles of grated parmesan, piled a little. Cook for 5 minutes. Let cool and serve with salad.
I didn't measure out exactly how much spinach, strawberries, or walnuts I used. Mix it however you want to:) I didn't toss the chicken in with the salad dressing tonight, but would do that the next time. It was a nice, light summer salad. Definitely worth making again. Katie ate some plain chicken and strawberries for her dinner.
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