Strawberry Chicken Salad
I really do love making this strawberry chicken salad. I remember my mom picking the first (ugly, but delicious) strawberries from our garden, and assembling this salad. Assembling, because it doesn’t even really count as cooking; this salad takes some tasty things, and makes something even better. It is greater than the sum of its parts.
To me, this salad tastes like the first really warm evening of spring. A golden rotisserie chicken elevates a pile of fruit and greens into the taste of long days and sunshine. The cheese is really just a bonus.
I apologize for the philosophical tone. Last night, I was reading a post on Smitten Kitchen when I realized that her love of food really shines through whatever she writes. I want Buttery Basics to be more like that. This isn’t meant to copy Deb Perelman; only to celebrate how much I love food too. With that, bon appetit!
1 2-lb roasted chicken (I like just using a rotisserie chicken)
6 ounces spinach
2 cups sliced strawberries
1 cup parmesan or Gouda cheese (nothing too soft)
1/2 cup almonds (or honey-roasted cashews)
First, remove chicken meat from bones and coarsely chop the chicken into bite-size pieces. Place spinach on a platter.
Top with chicken, strawberries, cheese, and nuts. Drizzle lemon juice and olive oil to taste over the whole salad. Lastly, salt and pepper to taste.
Serve this strawberry chicken salad with warm bread and rich butter for a simple, hearty summer meal. Enjoy!