This is a lovely, light salad for warm summer evenings, adapted from a recipe in the September 2004 Better Homes & Gardens. Laura and Julia both like this -- although they are still not much interested in lettuce, they will eat everything else in it eagerly -- and they have fun helping too, either assembly-line style or each girl putting together her own. The Gorgonzola adds a delicious savoriness to the sweet strawberries, and they both go well with the chicken and cashews.
This also works well with canned chunk chicken; use a 12-oz. can. Honey-roasted cashews are nice, too, but I like them best roasted plain. I don't even measure anymore when making this salad, as it is so simple -- about two chicken breasts and a box of strawberries will be enough. Be sure to use a good-quality Gorgonzola, as the cheaper ones don't have enough flavor.
Spring Greens and Roasted Chicken Salad
2 cups of cold roasted chicken meat, diced
about 5 cups of salad greens
2 cups sliced fresh strawberries
1/2 cup crumbled Gorgonzola cheese
1/2 cup roasted and salted cashews
juice from 1 lemon
2 or 3 tablespoons olive oil
Place the greens on a platter or on individual serving plates. Top with the diced chicken, strawberries, Gorgonzola, and cashews.
Mix together the lemon juice and olive oil, and drizzle over the salad. Serve promptly.
Makes 4 main-dish servings; preparation time about 20 minutes.