Strawberry Spinach Salad with Grilled Chicken

 You would never guess by the amount of baking I have here on my blog, but I honestly work hard to feed my family a healthy and balanced array of meals during the week.  Obviously, with five children, those meals don’t receive the same reception as a cheese pizza but that doesn’t change my responsibility to be sure my children are healthy and strong.  I never force my children to eat what I have prepared.  It is completely their choice.  But in the Jones household, if you are going to have a treat or any other food after dinner, your plate must be clean.  A sure sign of my kids not liking what I have prepared is after the first bite, someone asking, “Are we having treat tonight?”  If the answer is yes, it is so amusing to watch them try to decide whether or not it is worth eating what is on their plate for a bit of dessert!

This salad is actually one that goes over extremely well as a main dish at my table.  There is a ton of fresh, healthy spinach under all there, but they don’t mind one bit because of all the fruit, almonds and delicious dressing.  I also use this recipe as a side dish without the chicken.  The recipe makes a lot of dressing so either make less, or keep it in your fridge for the next time, which is what I do!

2 Tb sesame seeds

1 Tb poppy seeds

1/3 C granulated sugar

1/2 C extra virgin olive oil

1/4 C white vinegar

1/4 tsp paprika

1/4 tsp Worcestershire sauce

1 Tb minced onion

2-12 oz bags baby spinach

1 qt strawberries, sliced

1/2 C slivered almonds, toasted

1 can mandarin oranges, drained

2 large chicken breasts, seasoned, grilled and sliced

1.  In a medium bowl, whisk together all the dressing ingredients except for the olive oil.  Slowly drizzle in the olive oil while whisking the dressing.

2.  In a large bowl, dress the spinach with desired amount of dressing and toss to coat the leaves.  Plate the greens on each plate and top with remaining salad ingredients.