Chef Mark Shoopman prepares one of his mom’s favorite recipes- Summertime Strawberry-Chicken Salad. You guessed it… it’s delicious!
My Mom’s Summer Time Strawberry-Chicken Salad
1/2 pound Spinach, washed and air dried
1 pint Strawberries, cleaned and thinly sliced
2 ounces Slivered almonds, lightly toasted
2 each Boneless chicken breast, grilled and sliced
½ each Small red onion sliced into slivers
½ cup Granulated sugar
2 tablespoons Sesame seeds
1 tablespoon Poppy seeds
1 ½ teaspoons minced onions
¼ teaspoon Worcestershire sauce
¼ teaspoon Paprika
¼ cup Cider vinegar
½ cup Extra virgin olive oil
Season the chicken breast with salt and pepper and grill until done, approximately 4 minutes each side or until it reaches an internal temperature of 165 degrees Fahrenheit. Slice into thin strips or chunks and keep warm for service
Place sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and vinegar in a blender. Add the olive oil in a steady stream with the blender on low speed to mix and emulsify (thicken), the dressing. Or, as my Mother preferred, she would just shake all the ingredients in a mason jar to blend, which in my opinion, works better.
In a chilled bowl, toss the fresh spinach with the dressing. Lovingly place the salad onto chilled salad plates and decorate with the beautiful berries and almonds.
Garnish with a fresh strawberry. Place the grilled chicken on top and enjoy your summer!!