Recipe of the Week: Strawberry Chicken Summer Salad
16 oz pre cooked shredded chicken breast seasoned with salt and pepper if desired
1 pound fresh strawberries, hulled and quartered (3.5 cups)
2 romaine lettuce hearts, cut into 1/2-inch-thick pieces
1/2 medium red onion, very thinly sliced
3/4 cup chopped pecans
1/3 cup balsamic vinegar
2 TBSP cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon ground black pepper
Soak Onions. Microwave balsamic vinegar in microwave-safe bowl or measuring glass until hot, about 1 minute. Stir in sliced onions using fork until well-coated, and let stand at room temperature for at least 20 minutes, stirring occasionally. Onion slices will eventually soften and become mostly submerged in vinegar. Then remove them from vinegar using fork and add them to large salad tossing bowl.
In bowl with remaining vinegar, add olive oil, dijon mustard, and black pepper. Whisk until emulsified.
Add chicken, strawberries, lettuce, and pecans to salad bowl with onion slices, optionally reserving some strawberries for garnish if desired. Evenly pour about half of dressing over salad, and toss until well-mixed. Lettuce should be nicely coated with dressing; if not, add more dressing and toss again.
Season with salt and pepper to taste. Serve, with leftover dressing on the side.