You really love your chicken salad, but need a fresh idea to make it lighter and add this exotic touch you love so much?
Well, the solution is here: add strawberries and almonds. The sweet and hearty combination is just heavenly. You'll be delighted!
I got that chicken salad recipe from a Thai friend of mine, she's a real wizzard in the kitchen and creates the most fantastic meals that you can imagine.
Lately she has shifted away her focus from sweets and cakes to more healthy and wholesome foods for her husband and 5 year old son.
Join me as raving fan of her newest creation.
Ingredients Chicken Salad
Ingredients Raspberry Vinaigrette
Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving. Makes 1 1/2 cups.
Combine chicken and 1/2 cup Raspberry Vinaigrette (used as marinade)in a large freezer bag. Seal and chill 1 hour.
Remove chicken from marinade, discarding the remaining raspberry vinagraitte.
Grill, over medium-high heat (aprox. 350°F) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens, strawberries, avocado and almonds in a large bowl, and gently toss.
Add feta cheese and toss again.
Pour salad mixture on 4 plates and top with grilled chicken slices.
Serve with remaining Raspberry Vinaigrette.
Makes 4 servings.