Loved appearing on Atlanta & CO today to share some yummy, easy and fun summer salads – using the best of the season’s produce! Here’s the recipes for the two salads. I hope you enjoy them as much as we do! Thanks for joining me in my kitchen. If you like recipes like these two delicious ones, make sure to subscribe to the Friday Four. A recipe, kitchen scoop, Clever Idea and Wine Pairing under $20, only 1 email a week to make you a better, healthier and smarter cook in YOUR kitchen!
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Strawberry Jam Chicken Salad
- 1/4 Cup *Strawberry Jam
- 1/4 Cup Balsamic Vinegar
- 1 TB Dijon Mustard
- 3 TB Extra Virgin Olive Oil
- 1/2 Tsp each Salt and Black Pepper
- 8 Cups Spring Greens – Baby Spinach, Arugula, Watercress or other Lettuces
- 1 Rotisserie Chicken Breast, Shredded
- 1 Cup Shredded Red Cabbage
- 1 Cup Shredded Carrots
- 2 Cups Sliced Strawberries
- 4 Oz Goat Cheese, Crumbled
- 1/4 Thinly Sliced Green Onions
- 1/2 Cup Toasted Slivered or Sliced Almonds
To make the dressing, add the jam, vinegar, mustard and oil to a jar and shake well. Season with the salt and pepper.
To make the salad, arrange the salad ingredients on a large platter. Drizzle with the dressing. Garnish with almonds.
*My favorite “jammer” is Brenda from the Passionate Preserver – she makes lower sugar jams and jellies that taste great! If you can’t use the Passionate Preserver’s strawberry jam, try to find one that is lower in sugar – that way the flavor of the strawberries shine!
The Georgia Vidalia, Tomato and Chicken Corn Salad was last week’s Friday Four! Click HERE to find it and sign up for the Friday Four – make yourself a more creative, delicious and healthier home cook!
What to drink with summer salads? Its rosé season! Rose is made and enjoyed all over the world – I’m sipping a beautiful salmon-colored rose from Lodi, California. Made from the Grenache grape, it’s made in the traditional Provence style, redolent of strawberries and cherries. Find it here from Acquiesce Winery and the awesome winemaker Sue Tipton.