Friday, May 20, 2011

Refreshing Entrée Salad Recipe


Refreshing Entrée Salad
(4 servings)


1 medium head Iceberg Lettuce
1 lb. Grilled Chicken Breast, cold and sliced
1 lb. Fresh Strawberries, hulled and each cut into 8 pieces
2 Fresh Ripe Pears, peeled, cored, sliced and each slice cut into thirds
2 tbsp. Salted Sunflower Kernels
1/4 cup Fresh Cilantro, chopped (optional)
as needed, Favorite Salad Dressing


Take the lettuce and remove the core.  Place the lettuce under cold water core hole up and fill head of lettuce with the water.  Turn over and place in a colander to drain, about 10 minutes.  Now place the lettuce in a bowl or zip-lock bag and refrigerate at least two hours.  When ready to assemble the salads, cut the head of lettuce in half.  Slice each half into one inch slices in one direction and then do the same across the slices.  This should give you about one inch square pieces of lettuce.  Divide the lettuce equally on the four plates.  Equally divide the sliced chicken among the four plates and follow with the strawberries and pears.  Now take the sunflower kernels and cilantro (if using) and divide them over the salads.  Serve with your dressing and enjoy.

Note:  I would recommend using a raspberry vinaigrette or a poppy seed
             dressing.  I like using a dressing that is in the cookbook coming in
             September called "Jane's Dressing."  You'll have to try it once it is out.

Note:  You could use Romaine lettuce if you prefer.  I just think this salad
             works better with the cold iceberg.

Note:  The grilled chicken can be flavored if you like too.

Ideas for Future Efforts


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