A fresh summer lunch or dinner idea. Try chicken on the 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, too.
1 cup sliced strawberries
3 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp honey mustard
1/2 tsp salt
Pinch cayenne pepper
1 sweet yellow pepper
1-1/2 cups cooked cubed chicken
4 medium (1-1/2") bocconcini cheese, quartered
1 tbsp olive oil
2 tbsp chopped fresh herbs
2 cups strawberries
10 cups baby spinach
1/2 cup coarsely chopped hazelnuts or almonds, toasted
Step 1: In a blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth.
Step 2: Cut sweet pepper into same size bite-size pieces as chicken. Place bocconcini in bowl. Drizzle lightly with olive oil. Sprinkle with salt to taste. Toss with herbs.
Step 3: Leave strawberries whole if small; if large quarter or cut in half to be same size as peppers. Thread eight 6" wooden skewers with strawberries, chicken, bocconcini and sweet pepper.
Step 4: In a large bowl, toss spinach and nuts with just enough dressing to coat; divide among plates. Top each serving with two skewers. Drizzle with more dressing if desired.