Strawberry and Grilled Chicken or Tofu Salad

Serves 4


(local and organic whenever possible)

    * 12 oz tofu or 2 chicken breasts, marinated in lemon juice and oil

    * Salt and cracked black pepper

    * 1 pt fresh strawberries

    * 1 sprig basil

    * 1/2 pt plain yogurt

    * 2 heads Bibb lettuce

    * 4 oz chickpeas

    * 1/2 cup ricotta cheese

    * 1 small red onion, thinly sliced

    * 2 oz walnuts


Start by seasoning your tofu or chicken with salt and pepper, then grill. When done, set aside. Over low heat, combine strawberries (minus the stems and leaves) and basil in a small sauce pot with a little water. Reduce mixture by 1/3, and then remove from heat. When cool, add the yogurt and black pepper to taste, and puree. Cut off the core of the bib lettuce, separate the leaves, and place them into a mixing bowl. Add the chickpeas, ricotta, red onion, walnuts, and strawberries (depending on size, cut however you like). Add a small amount of the reduction and toss well. Slice the chicken breast or tofu, and add to the top of the salad.

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