As the good weather hits the streets of NYC, it's time to break out the salad love. Nothing sounds better to me then a few amazing crisp salads on a hot spring or summer's day, don't you think? Well. I certainly do. We have to get ready for bathing suit season! And nothing does that faster then great and healthy salads with tons of protein!
Chicken Fruit Salad
*found in Cooking Light magazine
I love this recipe because the medley of fruits compliments the proteins in the salad.
1 (10 ounce) package of italian blend salad greens (about 6 cups)
2 cups grilled chicken breast
1 cup blueberries
1 cup quartered strawberries
1 cup sliced banana
1 cup sliced peeled kiwi fruit (about 3 cups)
2 tbsp. pine nuts toasted
2 tbsp. herbed goat cheese
*you can make ahead of time and refrigerate this dressing up to one week ahead.
1/3 cup honey
1//4 cup raspberry red wine vinegar
1/4 cup plain fat free yogurt (try greek yogurt like Fage or regular yogurt like stonyfields)
1 tbsp. dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1. Combine all the ingredients together and stir with a whisk. Yield: 3/4 cup (serving size is 3 tbsp.)
Arrange 1 1/2 cups salad greens on each of the four plates. Divide the remaining ingredients except the raspberry dressing equally among 4 plates. Drizzle each serving with 3 tbsps raspberry dressing.