Strawberry Peach Chicken Salad
5 cups of spinach, chopped
1 heart of Romaine, chopped
1/2 cucumber, peeled and diced
2 peaches, cubed
1 cup strawberries, sliced
3/4 cup walnuts, lightly toasted (after being soaked and dried)
3 Tablespoons fresh basil chopped finely
3 cups leftover rotisserie chicken or 2 chicken breasts cooked, prepared to your liking. ( I like Mimi's Sticky Chicken)
Wash and spin dry the spinach and lettuce. Chop and place in a large salad bowl. Slice the strawberries and peaces into bite sized pieces. Add the diced cucumbers and finely chopped basil. Toss the salad well to mix in the basil. Add the toasted chopped walnuts and chicken. Top with Lemon Poppy Dressing.
Lemon Poppy Dressing
2/3 cup extra virgin olive oil
1/3 cup lemon juice, freshly squeezed
1 spring onion
1 teaspoon Dijon mustard
3 Tablespoons date sugar or sugar of choice
1 1/2 teaspoons poppy seeds
1/2 teaspoon salt
To make the salad dressing, pour all the ingredients except the poppy seeds in the blender and blend on high until creamy. Add the poppy seeds and blend until mixed well. Dress the salad lightly and serve the remaining dressing in a small pitcher on the side.
I started out with this recipe from Southern Living and changed it to my liking.