Salads and summer seem to go hand-in-hand. I made this Fruited Chicken Salad for dinner one night and served it topped with a Mango Vinaigrette dressing. The salad was beautiful and tasted perfect on a hot summer day. I made it really easy on myself and bought a roasted chicken from, of course, Costco.
Eating this salad made my body turn cartwheels of joy inside–“You’re feeding me something healthy and I like it!” By the way, this is one of those here’s-the-ingredients-but-no-measurements recipes. You can generally do that sort of thing with salads.
Fruited Chicken Salad
Recipe by Terri @ that’s some good cookin’
- 1 whole roasted chicken, cut into bite-sized pieces
- Baby Spinach leaves
- Fresh strawberries, cut into bite-sized chunks
- Fresh blueberries
- Fresh mangoes, cut into bite-sized chunks
- 1/2 purple onion, sliced thin
- Pecans, coarsely chopped and toasted
- 1 bottle of Mango Vinaigrette salad dressing (I used Bolthouse Farms Tropical Mango)
On a dinner plate (one for each person), place a bed of baby spinach leaves. Top with chicken, strawberries, blueberries, mangoes, purple onion, and toasted pecans. Drizzle with Mango Vinaigrette salad dressing. Serve with garlic bread.
FYI: How to toast nuts
Place almonds, pecans, walnuts, etc.in a sauce-pot or frying pan in a single layer.
Stir often over medium heat until golden brown.
Preheat oven to 350 degrees F.
Spread nuts in one layer on shallow baking pan.
Bake for 10 to 15 minutes, stirring or shaking pan occasionally, until golden.