If you’ve ever been to a summer gathering, chances are you know and love strawberry spinach salad. In many families, this salad is an all-time favorite, especially when fresh strawberries are abundant.
Now, this refreshing summertime classic takes a delicious new twist teamed up with kiwis and jicama – a turnip-like South American vegetable with a sweeter, apple taste. Jicama (pronounced hee-cama) is a low-calorie powerhouse food packed with fiber, immune-boosting antioxidants, vitamin C, potassium and other important nutrients. Topped off with lean chicken strips, this twist on an old favorite is sure to please.
Recipe: Chicken and Strawberry Spinach Salad
Makes 4 servings
1 cup jicama peeled and cut into 1/2 moon slices (A food processor can make slicing the jicama easy)
2 kiwis cut into half moon slices
1 cup strawberries, sliced
12 ounces cooked chicken strips (or you can make your own using 1 pound of raw chicken breasts, 1 teaspoon Ms. Dash for seasoning and 2 tablespoons of extra virgin olive oil for chicken)
8 cups of baby spinach
4 tablespoons of extra virgin olive oil
4 tablespoons of balsamic vinegar
1. If you are making your own chicken strips, cut chicken into strips, season with Ms. Dash seasoning and cook in oil until done, turning frequently. Chill until ready to serve.
2. Blend dressing ingredients together.
3. Toss spinach, jicama, kiwis and strawberries together with dressing. Divide into four servings and arrange on plate.
4. Top each salad with 3 oz cooked chilled chicken. Serve immediately.
Tip: Sprinkle your salad with fresh lemon juice to make the strawberries taste even sweeter.
Calories – 323
Carbohydrates – 13.3 gm
Protein – 29.9 gm
Cholesterol – 73 mg
Fiber – 4.7 gm
Total fat – 17.6 gm
Saturated fat – 21.15 gm
Sodium – 149 mg