This salad is so diverse in flavor that I debated for a long time on what to call it. It has chicken, strawberries, balsamic vinegar salad dressing, basil and coconut cashews. It’s kind of like an Italian-meets-Thai salad. I know that sounds a little weird, but it’s so good that I found myself trying to include each ingredient into every bite because it was such a great combination.
It all started with these Coconut Cashews from Trader Joe’s. Sorry if you don’t have a Trader Joe’s. You could still use cashews and sprinkle shredded coconut onto the salad for an almost equally satisfying flavor profile. But back to the coconut cashews. They are a little sweet but still have the buttery, nutty flavor of a cashew too. They are so good for snacking. My almost 2 year old, Camden, loves them and will come in the kitchen and point to the container when he wants some.
Start the salad by chopping up a romaine heart into small ribbons and then chop again crosswise.
Chop one cup of strawberries.
Now for a fancy word. Chiffonade some basil. This simply means lay the leaves on top of one another and roll up.
Then slice the roll into thin ribbons.
Combine all the ingredients and top with any kind of balsamic salad dressing. I actually tried it with three different kinds – a traditional Newman’s Own Balsamic Vinaigrette, Kraft Creamy Balsamic Vinegar, and my favorite Ken’s Honey Balsamic Vinegar dressing. They were all good in different ways.
I enjoyed every bite of this salad each time I ate it. My friend Jamie just dropped off some more strawberries, so another salad may be in the works for lunch tomorrow. Thanks, Jamie!
Happy Salad Making!