Strawberry Skewer Salad

Try Chicken skewers, or if it's easier, toss everything in one big bowl, and skip the skewers altogether. The vinaigrette freezes beautifully to enjoy during the winter months.

• Ready In: 20 mins
• Serves: 4

Ingredients

• INGREDIENTS FOR VINAIGRETTE

• 1  cup  sliced strawberry
• 3  tablespoons olive oil
• 2  tablespoons  balsamic vinegar
• 2  garlic cloves, minced
• 1  teaspoon  honey mustard
• 1⁄2 teaspoon salt
• 1  pinch cayenne pepper

• INGREDIENTS FOR SALAD SKEWERS

• 1  yellow sweet pepper
• 1 1⁄2 cups  cooked cubed chicken
• 4  medium bocconcini, quartered (1 1/2 -inch)
• 1  tablespoon olive oil
•  salt
• 2  tablespoons  chopped fresh herbs
• 2  cups strawberries
• 10  cups  Baby Spinach
• 1⁄2 cup  coarsely chopped hazelnuts or 1⁄2 cup  almonds, toasted

Directions

1. VINAIGRETTE: In a blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth.
2. SALAD SKEWERS: Cut sweet pepper into bite-size pieces the same size as the chicken cubes.
3. Place bocconcini in bowl. Drizzle lightly with olive oil. Sprinkle with salt to taste.
4. Toss with herbs. Leave strawberries whole if small; if large, quarter or cut in half to be same size as peppers.
5. Thread eight (six-inch) wooden skewers with strawberries, chicken bocconcini and sweet pepper.
6. In a large bowl, toss spinach and nuts with just enough dressing to coat; divide among four plates.
7. Top each serving with two skewers. Drizzle with more dressing, if desired.