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Chef's Hat Recipe: Strawberry Chicken Salad

1/2 cup bottled poppy seed dressing

1/4 cup minced green onions

2 cups fresh spinach, leaves torn into bite-sized pieces

3 tablespoons chopped fresh basil or 2 teaspoons dried basil

1/2 teaspoon white pepper

4 cups chopped cooked chicken (leftover rotisserie chicken works well in this recipe)

2 cups sliced, fresh strawberries

Salt to taste

1 cup chopped toasted pecans, if desired

Stir together poppy seed dressing, minced green onions, basil and pepper in a large bowl. Fold in chicken and strawberries; add salt to taste. Cover and chill 2 hours.

Place spinach leaves on plates. Top with the prepared chicken/strawberry mixture. Top with pecans just before serving.