One of my favorite things to make in the summer, especially when it’s hot out, is a dinner salad. It’s easy to make, healthy, and quick. I especially love to add summer produce and make a sweet, summery dressing. This recipe combines ripe strawberries, tart dried cherries, crunchy walnuts, all with a sweet honey Dijon dressing.
This salad recipe makes a big single serving for dinner for me, but probably two smaller servings for the normal eater. 🙂 Feel free to double, triple, quadruple…whatever you need. It’s pretty flexible. And please, substitute away. If you’d rather have peaches and pecans, go for it. If you don’t like dried cherries, leave them out…or substitute cranberries. It’s easy!
To start, make the vinaigrette in the bowl you’re using. This way, it’s easy clean up. Just 1 bowl to deal with. Whisk together 1 teaspoon Dijon, 1 teaspoon honey, and 1/2 teaspoon apple cider vinegar until well combined. Slowly add 2 teaspoons olive oil, and continue whisking until it’s emulsified and all of the oil has been combined. Next, you’re just going to pile in the salad ingredients.
A few months ago I wrote about grilling chicken for my Italian Grilled Chicken Salad. You can use those same instructions for this recipe or use a different recipe. You want 1 large or 2 small boneless, skinless chicken breasts, cooked. Chop the chicken into bite size pieces and add to a bowl. Hull 1 pint strawberries, chop, and add to the bowl. Take 1 head Boston or Bibb lettuce, chop, and add to the bowl with the chicken. Add 1/2 cup dried cherries and 1/2 cup walnuts.
Toss the salad together, making sure everything has some of the dressing, and serve. I prefer this salad at room temperature, but leftovers do well in the fridge. Also, as I said before, feel free to substitute and experiment. You can also add your favorite cheese to the salad. The possibilities are endless.