Hungry? try a strawberry & peach salad with chicken

Eating healthier should be enjoyable--not a bother.  So, take a break and prepare a quick and tasty salad that's good for you!  Is it expensive or a trouble to make?  No!!  Let our friends at Tasty25.com show you the way!

By: David Jones II - Editor: Tasty25.com

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor - Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  - David Jones II, Editor

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Now that you've read about it, let's learn how to make it!

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Ingredients:
2  6-oz chicken breasts
2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)
3 Cups sliced strawberries
1 Cup sliced peaches
1/2 Cup walnuts
2 Tbsp. poppy seeds
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. honey
1/2 Tsp. dry mustard
1/4 Tsp. black pepper powder Pinch of sea salt & paprika

Preparation:

1. Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.
2. Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.
3. Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)
4. After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.
5. Now add walnuts, and top salad with grilled chicken; serve immediately.
6. Eat & enjoy!

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