Tuesday's Cupboard—Roast Chicken & Strawberry Salad

Healthy & easy!

Baked boneless, skinless chicken breast, fresh greens,
sugar snap peas & strawberries!

chicken & berry salad

adapted from weight watcher's magazine may/june 2012

prep time:  20 mins
cook time:  15 mins
serves 2

preheat oven to 425°
equipment:  baking sheet, nonstick foil

  • 1/2 c. plain dried bread crumbs
  • 1 tsp. ground ginger (or a tsp. of jarred minced ginger)
  • 2 boneless, skinless chicken breasts
  • 1/4 c. rice vinegar
  • 1 T. sesame oil
  • 1 T. honey
  • 1/4 tsp. kosher salt
  • 1/4 tsp. red pepper flakes
  • cracked black pepper
  • 1 10 oz. bag fresh greens
  • 2 c. cleaned strawberries, hulled & cut up
  • 3 thinly sliced green onions, including fresh green stalks
  • 1 pkg. ready-to-eat snow peas

Optional:  Nori Komi Furikake Rice Seasoning (dried chopped seaweed & sesame seeds) or toasted sesame seeds

make it!
  1. Line the baking sheet with nonstick foil
  2. Rinse the chicken breasts; let drain on a paper towel
  3. Combine the bread crumbs & ginger; place in a small bowl
  4. Coat chicken breasts in bread crumbs & place on baking sheet; sprinkle on cracked black pepper
  5. Bake in 425°F oven for 20 minutes; remove from oven and let sit
  6. In a small measuring cup, combine vinegar, sesame oil, honey, kosher salt & red pepper flakes; whisk together well
assemble the salad
  1. Divide greens between 2 salad plates
  2. Slice chicken breasts into bite-size pieces; top greens with cut-up chicken
  3. In a large mixing bowl, combine strawberries, snow peas and sliced green onions; add rice vinegar dressing & toss
  4. Divide berry mixture between the 2 salad plates
  5. Top with cracked black pepper &/or rice seasoning

hello! delicious baked chicken

fresh strawberries, snow peas & green onion in a
rice vinegar dressing


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