I’ve put Friday in quotation marks since today is Wednesday and this Friday Food is a few weeks late. It didn’t seem appropriate to continue with business as usual last week. I’m slowly returning to writing and publishing.
I mentioned in my recent quarantine and baking piece that my daughter had some assignments from her FACS (Family and Consumer Sciences) class during the remote learning part of the school year. In my day, I say in my best Grandpa Walton voice, we had Home Economics and we cooked and sewed aprons. Same, she replied.
The recipe she wrote, shopped for and prepared was this delicious Summer Salad. She may have called it Strawberry Chicken Salad, but I can’t remember. It was easy and overall not too expensive. I let her get whatever she wanted for it since it was a school project and didn’t complain about the price. Besides, once she took her photos, she would be serving it to the rest of the family for lunch, much better than a peanut butter and jelly sandwich or frozen waffles that we usually scrounge up during the week.
Ingredients and Directions:
1 pkg. boneless, skinless chicken tenders. Cook in a skillet with olive or peanut oil, seasoned with salt, pepper, and garlic powder, no more than 1 tsp. of each.
1 head of lettuce or 1 bag of mixed greens
1 container of grape tomatoes
(You can add one cucumber, but I honestly can’t remember if we did. I happen to love cucumbers!)
1 lb. strawberries
1 pint blueberries
Freshly shaved parmesan cheese
Dressing – I chose honey mustard. (My daughter actually doesn’t use any dressing.)
Mix the salad together, add your favorite dressing and enjoy a light and satisfying lunch!