The Perfect Summer Salad

I have perfected my take on a salad I used to get at Zupa’s (in Provo, UT) all the time. This is another one of those “I miss that food and am going to try my best to re-create it” type of things. This salad was super yummy and is going to become a regular at our house. Ryan won’t even complain about the “rabbit food”! That’s probably because this isn’t a super- healthy salad or anything, but it’s one we’ll eat and love. Here’s the recipe:

Perfect Summer Salad:

Romaine lettuce (I use a whole bag or 1 or 2 whole heads for the 2 of us)

Sliced strawberries

Crumbled feta cheese

Chopped cinnamon sugar or butter toffee almonds (I bought these at the store. They are kind of pricey, but I used a coupon and one container will last me 5 or 6 times having this. I know you can also make these.)

Craisins

Cooked and chopped chicken (I use a breast and a half for Ryan and I)*

Maple vinaigrette dressing**

Directions:

I put the lettuce and the chicken in a big bowl and toss the whole thing with the dressing. Then I put the strawberries, feta, almonds, and craisins and top and serve. Yummy!

*Chicken- you can cook it however you want, but I think my favorite way so far is cooking it in the oven. I season boneless, skinless chicken breast with seasoning salt. Then I put it in aluminum foil, keeping it in one layer, and seal it up, crimping the edges. I then place it on a baking sheet and cook at 425 degrees for 15-25 minutes.

**I found this recipe here. But I can re-type it here for you:

4 tablespoons maple syrup (must be good quality!)

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

Salt and pepper to taste

Whisk together.