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Berry Walnut Arugula Salad with Roast Chicken and Strawberry Vinaigrette


Ingredients for Strawberry Vinaigrette
1 cup fresh strawberries, hulled (#1922)
2 tablespoons fresh squeezed lemon juice (#1612)
¼ cup olive oil (#321420)
salt and pepper to taste

Ingredients for Salad
2-4 generous handfuls arugula (#134)
4 tablespoons Strawberry Vinaigrette
¼ cup fresh blackberries (#1308)
¼ cup fresh blueberries (#1310)
¼ cup fresh raspberries (#1920)
¼ cup walnuts, lightly toasted (#520153)
2 cups cooked chicken breast, shredded (#120656)
optional: crumbled blue (#18535), feta (#18521), or goat cheese (#17111)
salt and pepper to taste


Make the Vinaigrette: In the bowl of a food processor or a blender, puree strawberries with lemon juice. If you are using sweetener, add with lemon juice. With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice.

Make the Salad: Toss the arugula in a large bowl with the Strawberry Vinaigrette. Taste and adjust by adding more vinaigrette, salt and/or pepper if needed.

Divide dressed arugula among plates or bowls. Divide berries, walnuts and chicken (and cheese if you’re using) among plates.