I added chicken for the first time for a scrumptious main course salad. For the chicken, I cut one breast in half to make two thinner breasts. Then I patted on some flour, salt, and pepper and sauteed them in a pan for a few minutes in olive oil.
Strawberry Salad with Candied Almonds
from my mother
2 heads romaine lettuce or 1 large bunch spinach, washed, dried, and chopped
2-3 green onions, chopped
2 c. strawberries, sliced
1/4 c. almonds, sliced
½ c. sugar
2 Tbsp. sugar
1 Tbsp. fresh parsley, chopped
¼ c. oil
2 Tbsp. white wine vinegar
Heat skillet on high heat. Test heat by adding a pinch of sugar. The skillet is hot enough when the sugar melts right after hitting the pan. Add sugar to skillet, and, working quickly, stir to help it melt. Once the sugar is liquid, quickly stir in almonds and pour on a foil-lined cookie sheet until cool. Break apart.
Combine dressing ingredients and whisk to combine.
Combine lettuce, green onions, strawberries, and candied almonds. Pour on dressing and serve.