Ingredients

Scale

To roast the strawberries:

1 lb. strawberries, tops removed, cut in half/quarter
2 teaspoons olive oil

For the vinaigrette:

5 Tablespoons orange muscat champagne vinegar or white balsamic vinegar (I used a mix of the two)
2 Tablespoons olive oil
2 Tablespoons honey
Juice of 1 lemon (roughly 2 Tablespoons lemon juice)
1/2 teaspoon Italian seasoning
Several fresh basil leaves
a pinch of cayenne
a pinch of garlic powder
salt & freshly ground pepper to taste

For the salad:

Chicken nuggets or tenders, cooked, or pre-cooked chicken, chopped
Baby spinach leaves or mixed greens
Sweet onion, very thinly sliced
Fresh strawberries, tops cut off, cut in slices
Goat cheese crumbles

Instructions

Preheat the oven to 400 F. In a small mixing bowl, toss the strawberries with the olive oil until they are all lightly coated in oil. Put the berries in a well-rimmed baking pan (to catch the juices) and roast at 400 for 30 – 45 minutes. Remove from heat and let cool for a bit.
When the berries are cooler (at least lukewarm), put them in a mini food processor along with all the juices from the pan and the rest of the vinaigrette ingredients and process until smooth.
For the salad: cook up or warm the chicken. While the chicken is warming, fill your salad bowl or plate with lots of good greens. Sprinkle with thinly sliced sweet onion and strawberries, then the goat cheese crumbles. Right at serving time add the chicken. Add basil flowers for garnish if you have them (or wild violets or violas). Serve with the dressing for generously drizzling over top.

Notes

For a gluten free salad, use gluten free chicken.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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