January 27, 2023

Food Nest

Only Unforgettable Food

Chicken, Strawberry, & Peanut Salad

All through the summertime, my spouse, Cara, and I detest heating up the kitchen area to cook dinner. That’s why we stay, very substantially, on cold salads – if possible some form of a noodle salad. While she has tried to get me to go vegetarian, I persistently regress to a great diet plan of meat. Now, I can be flexible, so instead of a medium broiled sirloin, I can be certain to settle for fish, hen, or shrimp, but it totally has to be imaginative, inconsistent – that means, not the exact dish every single working day – and good tasting.

Now, although Cara and I ended up attending a presentation of Native American society at a Methodist Church in Port Lavaca, we have been dealt with to lunch hosted by the Girls Auxiliary. To my pleasurable shock, a single of the women experienced built a delectable rooster, strawberry, and peanut salad. The mix of fruit, chicken and nuts was so partaking that I had to come up with my have recipe, with a slight variation.

In my remaking, I additional crushed purple pepper (I basically want New Mexico Inexperienced Chili Peppers to the crushed red pepper, but the later is substantially simpler to discover), goat cheese and Pepper Jack cheese to give the sweet strawberries a slight spicy chunk. I also found I preferred the Vinegar and Oil Dressing, but figured the Ranch would do just as effectively.


Romaine Lettuce, shredded – about 6-8 servings.

2-3 Chicken breasts, broiled and sliced or shredded.

1/4 cup of peanuts, unsalted.

1 cup strawberries, sliced.

1/2 cup Ranch Dressing or Vinegar and Oil Dressing.

1/4 cup Pepper jack or Monterrey Jack cheese.

1/4 cup Goat cheese or Blue Cheese.

1 tbsp crushed red pepper or 2-3 New Mexico Green Chili Peppers.

Grate cheese, and slice the strawberries. Chicken is broiled, then shredded or sliced. Combine ingredients with Romaine lettuce and, peppers. Stir in Ranch Dressing or Vinegar & Oil Dressing. Chill for at the very least 2 hrs. Will make 6-8 servings.