Recipe: Chicken, Kale, and Strawberry Salad

fruits and veggiescooking demoscookingmenu planning
Written By Judy Doherty, MPS, PCII

Chicken, Kale, and Strawberry Salad

This delicious salad is chock-full of fresh ingredients and has wonderful flavor and color. Perfect for lunch or dinner!

  • 1 head kale (lacitano)
  • 2 cups strawberries (cut in half)
  • 1 cup chicken breast, skinless (cooked and shredded)
  • 1 tablespoon almonds (chopped)
  • 1 tablespoon Italian dressing
  • 1 tablespoon feta (cheese)

  1. Cut the kale in bite-size pieces. Rinse in colander in cold water and drain.

  2. Cook the chicken or use leftover cooked chicken. Shred the chicken using a fork.

  3. Cut the strawberries in half.

  4. Toast the almonds.

  5. Place the kale in a large serving bowl. Top with chicken, strawberries, almonds and feta cheese. Lightly spoon a little dressing over the top. Serve family style.

Main Course, Salad, Entree
American

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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