A Strawberry & Peach Salad w/ Chicken equals energy to tackle the Mardi Gras crowds

By: David Jones - Tasty25 Magazine
w/ additional comments by: Kent B. - MSTv

The first month of 2013 is virtually gone, New Orleans is hosting another Superbowl and Mardi Gras is building up steam for its February 12th finale.  Hmm, sounds like we all have a lot out there to embrace and enjoy, right? 

But, trying to do even half of all this activity is bound to take its toll on anyone.  So, skip the Popeye's and countless other junk food options out there( Hey, I know they're quick and handy. But, we're talking about staying healthy to party harder for another year!!  Jeez! )  and opt for a healthy & yummy, energy-packed meal!

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So be you natives or visitors and whether you're in a house or hotel room, this strawberry/peach & chicken salad is easy to make and will give you the energy to face all this insanity going on around us.  But, Angela ain't here to amen my claims, so I'll let Tasty25.com editor and boss, David Jones take this one.   David??

D.J. - 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.

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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!

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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:

Whisk the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds,  pinch of salt & paprika until all ingredients are dissolved. Place in the refrigerator.

Heat oven to 350 degrees. Toast walnuts & almonds on a metal baking tray for 8-10 minutes.

Cut the chicken breasts into strips and grill until done. (10-15 minutes.)

Toss chicken with torn spinach leaves, strawberries, and peaches in a large bowl. Drizzle the dressing over it & add walnuts. Serve immediately!!

Don't feel like all that reading?  Then just watch the handy video to your right instead! After that, go hit the kitchen, make the dish, share and enjoy!