Tossed Chicken Salad

 Serves 3-4

Ingredients

Salad

• 2 boneless/skinless chicken breasts, cooked and chopped into 1-inch pieces
• 1/2 cup strawberries, sliced
• 1/2 cup tomatoes, chopped
• 1/4 cup red onion, chopped
• 1/2 cup walnuts
• 2 cups lettuce, chopped
• 2 Tbs. fresh lemon juice

• 1 cup red wine vinegar
• 1/4 cup olive oil
• 1 tsp. sugar
• 1 tsp. salt
• 1 Tbs. dijon mustard

Instructions

1. Combine all ingredients in a large salad bowl.
2. Sprinkle with lemon juice.
3. Whisk all the dressing ingredients together and add to salad.
4. Toss the salad. Serve immediately. Refrigerate any unused dressing in a jar.

Tip: A serving size of the vinaigrette is 2 tablespoons. Refrigerate leftover vinaigrette and use within 1 week. A great recipe when you have leftover chicken!