Skinny Citrusy Strawberry-Chicken Salad

 


Ingredients

  • 4
    medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 1/4
    teaspoon black pepper
  • 1/8
    teaspoon salt
  • 1
    cup reduced-sodium chicken broth
  • 1
    recipe Strawberry Citrus Dressing (below)

Strawberry Citrus Dressing

  • 1/2
    cup strawberries
  • 1/3
    cup orange juice
  • 2
    tablespoons canola oil
  • 2
    teaspoons finely shredded lemon peel
  • 1
    tablespoon lemon juice
  • 1
    teaspoon sugar
  • 1/2
    teaspoon chili powder, if desired
  • 1/4
    teaspoon freshly ground black pepper
  • 1/8
    teaspoon salt
  • 6
    cups fresh watercress
  • 2
    cups halved strawberries
  • 1/4
    cup chopped pecans, toasted

Steps

1 Sprinkle the chicken breast halves with pepper and salt. In a large skillet, bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through cooking time. Meanwhile, prepare Strawberry Citrus Dressing as directed in step #3.

2 Remove chicken from skillet and discard broth. Thinly slice cooked chicken. In a large bowl, toss together watercress, strawberries, and chicken. To serve, drizzle warm dressing over salad and sprinkle with pecans. Serve immediately.

3 Strawberry Citrus Dressing: In a blender or food processor, combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder, ground black pepper and salt. Cover; blend or process until smooth. Transfer mixture to a small saucepan. Bring just to boiling. Simmer, uncovered, 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup.

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