That Beautiful Berry and Chicken Salad... yeah, THAT one.

I have been seeing ads on television this week for a new salad at Wendy’s that has berries and chicken and almonds… my mouth waters whenever I see the pictures on the screen.  It looks fantastic… so I decided to make up a version and have it for dinner.

I am pretty happy with the results, especially the dressing!  We both thoroughly enjoyed it and I know I will be making this over and over, all summer long.

Here is how I put it together.

Mixed Berries and Chicken Salad With Strawberry Dressing
Makes 2 servings

• 3 cups mixed salad greens, washed and spun dry
• 4 ounces cooked and cubed chicken breast (I used a can of Kirkland seasoned chicken breast)
• 2 Tbs chopped white onion
• 10 slices of long English cucumber, slivered
• 2 small white mushrooms, washed and sliced
• 4 fresh strawberries, washed and sliced
• 1 cup mixed frozen berries, thawed (mine has blueberries, blackberries and raspberries)
• 1/2 ounce slivered almonds

Strawberry Dressing
Makes 2 servings

• 1/2 cup fresh strawberries, washed and sliced
• 1 Tbs white vinegar
• 1 Tbs water
• Dash of Stevia or Splenda, your choice
• 2 tsp olive oil 

1. Tear the mixed salad greens and divide between 2 serving bowls or plates.
2. Divide the rest of the ingredients between the 2 bowls and layer on top of the greens in the order listed.
3. Prepare the dressing by placing the strawberries, vinegar and water in a blender and puree.  Add the olive oil and combine well.
4. Pour the dressing evenly over each of the 2 salads before serving.

Per serving, salad and dressing.
Weight Watchers P+ = 7.
Calories 276; Protein 31g; Carbohydrate 19g; Fat 10g; Fibre 7g.

Before dressing...

And after...

Enjoy!

Printable Recipe