Secret Service Super Salad
“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
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
- Preheat the oven to 300°F.
- 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.
- While the bread is baking, in a small bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.
- 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.