Starting the berry trend.

So about 10 years ago before it was trendy to do strawberries in salad my mom went to a wedding and the basis of this salad was served; we have been making and perfecting it ever since. My version adds chicken, avoids vegetable oil and white refined sugar, uses organic, and when possible, local ingredients.


Citrus Chicken and Strawberry Salad

Chicken and Marinate:
1 pound skinless chicken tenders

2 tbsp Champagne Vinegar
1 tbsp honey
1 tsp salt
fresh ground pepper to taste
1 tsp hot sauce
juice and zest of half a lemon
zest of half an orange
¼ cup olive oil

Salad Dressing:

2 tbsp Champagne Vinegar
1 tbsp honey
½ tsp salt
fresh ground pepper to taste
½ tsp hot sauce
1 tbsp chop parsley
juice and zes of half a lemon
zest of half an orange
¼ cup olive oil

Salad:
1 large head of romaine lettuce, torn
1 sliced and seperated orange
1 pint sliced strawberries
1 cup chopped celery
¼ cup freshly grated parmesan cheese
½ cup sliced almonds
1 tbsp organice cane sugar


Directions:

1. Mix dressing and marinate at the same time. Set dressing aside leave at room temperature. Marinate chicken 1 pound of tenderloins for 30 minutes to 2 hours. Refrigerate, chicken. Allow chicken to return to room temp before grilling.
2. In a small sauce pan heat almonds on medium heat and add sugar. Allow almonds to carmelize, stirring frequently to prevent burning. Remove from heat and allow to cool.

3. Assemble salad: lettuce, orange, strawberries, celery.

4. Grill chicken on medium low heat 3 to 6 minutes on both sides.

5. Top salad with grilled chicken, sugared almonds, dressing and shaved parmesan cheese.