2 pounds boneless, skinless chicken breasts
1 large head dark leaf lettuce
1 cup raspberry vinaigrette salad dressing
1/2 cup vanilla yogurt
2 cups sliced fresh strawberries
1 cup honey roasted sliced almonds or peanuts
Cook chicken and cut into strips or cubes. Chill chicken in refrigerator at least 30 minutes. Chop lettuce and place in a large serving bowl. Add chilled chicken pieces. Stir dressing and yogurt together until smooth. Pour over lettuce and chicken and toss. Sprinkle on strawberries and nuts. Makes 6–8 servings.
1 comment:
Yeah! Good job...I love it...now I can get all of your yummy recipes and you won't have to copy them for me at work anymore!! Now if you could just plan my weekly menu, shop, and cook it for me...that would be just great!:)
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