“I came up with this idea because I love to eat fresh, healthy, and light food. I came up with the name for the salad because I am very interested in the important job of the Secret Service.” Michael likes to have this with a tasty carrot soup he calls Bunny Bisque. –Michael Lakind, age 9, Texas

Makes 4 servings

Ingredients:

4 slices whole-grain bread, cut into cubes

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

1 teaspoon parsley

3/4 cup extra-virgin olive oil

1/4 cup white-wine vinegar

1 (8-ounce) package fresh baby spinach

2 skinless boneless chicken breasts, grilled or cooked and cut into thin slices

1 pint strawberries, stemmed and sliced

Preparation:

1. Preheat the oven to 300°F.
2. On a baking sheet, drizzle the bread cubes with butter, stirring so each piece gets a little butter. Season to taste with salt and pepper, and sprinkle with parsley. Bake until the bread is crisp, about 20 minutes.
3. While the bread is baking, in a small bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.
4. In a large bowl, combine the spinach, chicken, strawberries, and croutons. Drizzle with the dressing, and serve.

 Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.