I made this salad for Krista's baby shower about a month ago. Strawberries were at their peak and they were great in this savory-sweet salad.
Start by poaching a whole, cut up chicken. Let it cool and then pick the meat off. Save the bones to make stock with. You could also buy a rotisserie chicken, let it cool and use it's meat to save time.
Next, make a citrus vinaigrette and set it aside.
Celery Heart - finely chopped
Red Onion - very thinly sliced
Jalapeño - very finely chopped
Mango - diced
Strawberries - tops removed and cut into bite size pieces
Pecans - chopped and lightly toasted
1-2 T EVOO
Garlic - chopped
2 T Citrus Vinaigrette
2-3 T Mayo or Salad Dressing
Juice from 1 large Orange
1 head Curly Leaf Lettuce - cut into bite size pieces
Mix the first six ingredients in a bowl. Set aside.
In a pan large enough to fit all the chicken, heat the oil. Add garlic and cook for a minute or two. Then, add the chicken and vinaigrette to the pan. Stir and cook till the chicken is steamy and evenly heated. Turn the heat off and stir in the mayo (add more mayo if needed) and OJ. Combine the chicken and fruit mixtures.
Place lettuce in a large bowl. Toss with just enough citrus dressing to wet the greens. Make a well in the center of the lettuce and fill it with the chicken mixture. Top with the remaining nuts and serve.
These salad and dressing recipes are both gluten free.