Before the berries all disappear from the shelves, I thought we'd have one more beautiful summer salad. I used my quick and easy method for cooking a boneless chicken breast, which got added after it cooled and was chopped. The rest is pretty self-explanatory: baby romaine and arugula, English cukes, snap peas, strawberries, and blueberries. For the dressing, I used my favorite slightly sweet and tangy dressing:
1 T maple syrup
2 T red-wine vinegar
1 T olive oil
Salt and pepper
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