For Mother’s Day this year, I drove down to visit my parents the night before. We prefer celebrating on Friday or Saturday to avoid the long lines and crowds of people overflowing restaurants for brunch of dinner. Mom still gets her special day, just a bit earlier than every other mother so she doesn’t need to share it with the rest of the world!
She wanted to eat at her favorite downtown restaurant, the Pub. She and Dad opted not to share their typical nachos, instead choosing the ultimate grilled cheese and Philly cheese steak. As for me? I ordered my favorite salad on the menu (salad at a pub, crazy I know)—and then snagged a few crispy beer-battered fries off of someone else’s plate too!
Strawberry Fields Chicken Salad
serves 2 as a main course, or 4 as a side
The original included red grape halves, pecans, and grated Parmesan, but even though I didn’t have any of these when I got my craving, feel free to include them! Serve with French or sourdough bread.
1 chicken breast
4 large leaves of iceberg lettuce
4-5 large strawberries (or 5-6 medium)
2 tbsp raspberry jam
½ tsp balsamic vinegar
½ tsp water or olive oil
- Preheat the oven to 350°. Lightly coat both sides of the chicken breast with an olive oil cooking spray, place in a baking dish, and bake for 20-25 min or until no longer pink in the center. Let it cool for 5 min before slicing into bite-sized pieces.
- While the chicken cooks, wash the lettuce and tear into bite-sized pieces. Add the torn lettuce to a large bowl. In a small bowl, whisk the jam, balsamic vinegar, and water (or oil). Drizzle over the lettuce and toss to coat.
- Slice the strawberries into small chunks, and add the strawberries and chicken to the dressed lettuce. Toss the salad, and divide the salad evenly between two plates.