Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 can (14-1/2 ounces) chicken broth6 cups torn mixed salad greens2 cups halved fresh strawberriesCITRUS DRESSING:1/2 cup fresh strawberries, hulled1/3 cup orange juice2 tablespoons canola oil1 tablespoon lemon juice2 teaspoons grated lemon zest1 teaspoon sugar1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepper1/4 cup chopped walnuts, toasted
Preparation
Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate.
In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly.
Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.
