Chicken and strawberries over mixed greens

Too hot to cook, uh-huh. This easy to make recipe will come together very quickly by buying already cooked chicken (any kind – roasted, grilled, your choice; and either white or dark meat works). A very refreshing yet filling meal, and good for ya, too.

Chicken and strawberries over mixed greens (from Cooking Light)

2 cups chopped roasted skinless boneless chicken breasts (about 2 breasts)

2 cups quartered strawberries

1/3 cup finely chopped celery

2 tablespoons golden raisins

1 tablespoon sesame seeds, toasted

1 tablespoon chopped fresh or 1 teaspoon dried tarragon

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

4 cups gourmet salad greens

Combine first 4 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients in a small bowl, stirring well with a whisk. Pour over the chicken mixture, toss well to coat. Cover and chill 1 hour. Serve over salad greens. Makes 4 servings.

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