Strawberry balsamic chicken salad

Food

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Strawberry balsamic chicken salad

*serves 4-6

Ingredients 

For salad: 

2 shredded chicken breasts (from 1 rotisserie chicken)

1-2 bunches watercress

1 8oz package arugula 

1 1/2 cups strawberries

6-8 oz crumbled feta

1 cup toasted walnuts or pecans

For dressing:

1/4 cup balsamic vinegar

1/4 cup Dijon mustard

1/4 cup soy sauce

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup extra-virgin olive oil

A few notes on making this:

• A rotisserie chicken makes this meal come together quickly. You can, of course, roast your own chicken, or use any already cooked chicken that you have on hand. 
• You could also use blue cheese in place of feta for the salad, if preferred. 

Directions:

For dressing: 

• Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.

For salad:

• Remove and discard all heavy stems from the watercress and rinse thoroughly.  Dry on paper towels or in a salad spinner and put in a bowl with arugula. 
• Wash, hull, and slice strawberries. 
• Shred chicken breasts and add to the bowl with the greens. 
• Top with strawberries, feta, and walnuts/pecans. 
• Toss with balsamic dressing and serve.