This may seem simple, and when I think of chicken salad, I think of mayo, but that is not the case here. We eat this a lot during the summer because it is simple, fast, and low on the heating-up-the-kitchen scale.
For two people:
Two small chicken breasts (or one large), grilled. (we season with lemon pepper)
One pound or so strawberries, hulled
4 oz. cheese (your favorite variety - we use cheddar or swiss)
Romaine lettuce, enough to make two entree sized salads - add some spinach if you like it
Briannas Poppyseed dressing - this makes all the difference, but we have also used Briannas Honey Mustard dressing and it is almost equally yummy.
Cut up the chicken, strawberries and cheese into bite-sized pieces, distribute them over the two bowls of salad, and top with the dressing.
This is a meal in itself, but we have paired it with corn on the cob too - double yum.
I hope you like it as much as we do!