Chicken and Strawberry-Spinach Salad

Bright greens and red strawberries come together in a whirlwind of color and flavor in this main-dish salad. MORE + LESS -

Strawberry Dressing

tablespoons apple juice

tablespoons strawberry spreadable fruit

tablespoons balsamic vinegar

lb boneless skinless chicken breasts

cups bite-size pieces spinach

cup fresh strawberries, stems removed and strawberries cut in half

tablespoons crumbled Gorgonzola cheese

tablespoons chopped walnuts

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1

In small bowl, mix all dressing ingredients until blended; set aside.
2

Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3

Add dressing to skillet; stir to loosen any pan drippings.
4

Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.

Fruits offer a host of nutrients including vitamin C to accompany their great taste. Be sure to get at least 2 to 3 servings of fruits daily.
No balsamic vinegar? Yes, you can use other vinegars; just expect a different flavor.
An Italian ingredient, balsamic vinegar is made from white Trebbiano grape juice. This vinegar's dark color and pungent flavor develops while it ages in wooden barrels. Balsamic vinegar is fat free and imparts an intense, sweet flavor to food. Use it to jazz up low-fat recipes.