Here’s a delicious breakfast salad you can make with your leftover walnut-crusted chicken. It’s so good you might want to make up a batch of the chicken just for breakfast salads.
On a bed of baby romaine lettuce (or baby spinach, or mesclun) pile:
- walnut-crusted chicken, cut into bite-sized pieces
- sliced strawberries
Top with a dressing made of plain yogurt mixed with lemon juice until quite tangy.
(Again, you may want to stir the yogurt before adding lemon juice to avoid curdling, but I don’t know if that’s based on any sort of fact… I just did it because I would hate to NOT do it and then have my yogurt curdle.)
Oh gosh, yum… I was full forever after eating this.