Strawberry and Grilled Chicken Salad

You can use low-fat dairy products to save 4 grams of fat and 23 calories or nonfat products to save an additional 2 grams of fat and 16 calories.

Yield:

Serves 4 as a luncheon salad

Ingredients

1. 2 chicken breasts
2. Salt and cracked black pepper
3. 2 pints fresh strawberries, divided
4. 1 sprig of fresh basil
5. 1⁄2 pint plain yogurt
6. 2 heads Bibb lettuce
7. 4 ounces chickpeas
8. 1⁄2 cup ricotta cheese
9. 2 ounces walnuts
10. 1 small red onion, thinly sliced

Directions

1. Start by seasoning chicken breasts with salt and pepper—or whatever your heart fancies—and grill. When done, reserve until ready to assemble salad.
2. Next, for the dressing, in a small saucepan combine 1 pint of strawberries, the basil, and a small amount of water and reduce on low heat. When it has reduced by one third, allow to cool and add the yogurt and black pepper to taste and purée in a blender or food processor.
3. Cut off the core of the Bibb lettuce, separate the leaves, and put into a mixing bowl. Add the chickpeas, ricotta, red onion, walnuts, and remaining strawberries (depending on size, cut as you prefer). Add a small amount of the dressing and toss well, or construct a salad on separate plates without tossing and serve the dressing on the side. Slice the chicken breasts and add to the top of the salad.

Notes