Summer chicken salad is a recipe many years ago in a church cookbook. It’s special enough for a fancy dinner but easy enough to fix for a light lunch. There’s a kick to the tangy citrus dressing, which even my picky son enjoys. From Nancy Whitford of Edwards New York.

Ingredients 

4 boneless skinless chicken breast halves

(4 ounces each)

1 can (14-1/2 ounces) chicken broth

6 cups torn mixed salad greens

2 cups halved fresh strawberries

CITRUS DRESSING:

1/2 cup fresh strawberries, hulled

1/3 cup orange juice

2 tablespoons vegetable oil

1 tablespoon lemon juice

2 teaspoons grated lemon peel

1 teaspoon sugar

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped walnuts, toasted

Method 

Place chicken in a large skillet; add broth. 

Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until juices run clear. Drain; cover and refrigerate.

In a large bowl, combine the greens and sliced strawberries; refrigerate. In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon peel, sugar, chili powder, salt and pepper.

Cover and process until smooth. Pour into a small saucepan. 

Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly.

Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads.

Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings.