Can you believe we’re in June already? Summer is on our doorstep and Father’s Day is around the corner so I decided to revisit my healthy version of fried chicken, a sure-fire hit for both occasions! Who doesn’t like fried chicken anyway? Nobody has to know it’s baked not fried–it’ll be our little secret.
I’ve made this chicken before (click here for recipe) but this time I paired it with a seasonal strawberry salad since strawberries are gorgeous right now. It’s a super easy salad including the dressing. Simple and delicious, just my style.
STRAWBERRY SALAD RECIPE:
6 cups organic mixed greens
1 cup walnuts – toasted in hot dry saute pan ’til golden
1 cup organic strawberries – sliced
I highly recommend choosing organic strawberries because you don’t want to eat a lovely salad laced in pesticides, right?
Aged Balsamic Vinaigrette:
1/4 cup aged balsamic vinegar
2 tbsp wholegrain mustard
1 tsp organic honey
3/4 cup olive oil
In a large bowl combine the lettuce, nuts and strawberries. Toss gently.
I have the easiest quickest way to make this vinaigrette: Put everything in a plastic or glass jar and give it a good ol’ shake. Taste and season.
Drizzle enough dressing to lightly coat the greens but don’t drown them. You should have some leftover dressing for next time.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.