Recipe from Sarah from Melyssa
Serves however many you want it to
Bed of lettuce, baby spinach, spring mix, green leaf, romaine, whatever you want (I prefer spinach)
Strawberries, washed, de-stemmed, & sliced (or frozen ones thawed out)
Chicken breasts, boneless, skinless, cut into bite-size cubes
Dressing (makes at least 8 servings):
1 c olive oil
3/4 c truvia (original recipe calls for sugar, so let conscience be your guide :) )
1 small onion, minced
1/3 c vinegar
1 tbsp dry mustard
3/4 tsp salt
1 Tablespoon poppy seeds
Cook the chicken thoroughly in a skillet or bake in oven. Mix all the dressing ingredients together. Put lettuce on plates, put chicken on top of lettuce, put strawberries on top, drizzle on dressing (a little goes a long way & if you're using thawed frozen strawberries, can use that red juice as part of the dressing).
(Yummy w/ Far East brand Rice Pilaf. You could also add mandarin oranges or pecans if you wanted to the salad.)
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