Recipe: Spring Greens and Roasted Chicken | Idaho Statesman

Got leftover roasted chicken in the fridge? Pick up some strawberries at the grocery store and a package of mixed spring greens on the way home to feed your family healthy tonight with this dish from "Better Homes and Gardens."

Yield: 6 main-dish servings

1 2 1/4-pound purchased roasted chicken, chilled

1 5-ounce package mixed spring greens (about 8 cups)

2 cups fresh sliced strawberries, or blueberries

4 ounces Gorgonzola or blue cheese, crumbled (1 cup)

1/2 cup honey-roasted cashews or peanuts

1 lemon, halved

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Remove meat from chicken and shred. Place greens on serving plates. Top with chicken, strawberries, cheese and nuts. Drizzle with juice from lemon and oil (or your favorite salad dressing). Sprinkle with salt and pepper.