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Yield: 6 servings.
~ 1 pound grilled chicken breast strips
~ 3 cups (about 1 lb) fresh California strawberries, stemmed and sliced
~ 3 cups thinly sliced fennel bulb
~ 3 cups shredded radicchio
~ ¾ cup shredded basil
~ 1½ cups toasted walnut halves
~ 1/3 cup olive oil
~ 1/3 cup walnut oil
~ 2½ tablespoons balsamic vinegar
~ 1 tablespoon roasted garlic purée
~ 1/4 teaspoon salt
~ 1/4 teaspoon pepper
To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
To make vinaigrette: in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.
Nutrition Information Per Serving:
522 calories; 43 g fat; 40 mg cholesterol; 435 mg sodium; 16 g carbohydrate; 5 g fiber; 22 g protein
Recipe courtesy of the California Strawberry Commission
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