Week ???: Strawberry Chicken Salad

The rest of life got in the way for a bit...c'est la vie. So I quit counting the week numbers. It is what it is.

So I came back to this project, aiming for lighter, healthier than what I've done so far. This was a good option!

Tomato-Balsamic Vinaigrette
Ingredients
2 large Roma tomatoes, diced
1 tablespoon minced garlic
1/2 minced shallots
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine the tomatoes, garlic, shallots, vinegar, and mustard in a blender and puree until smooth (hey look - it calls for a blender this time instead of a food processor!).with the motor running, add the oil in a slow, steady stream to make and emulsion. Add the salt and pepper and taste for seasoning. The vinaigrette can be covered and refrigerated for up to 5 days.

Salad ingredients
6 ounces baby spinach
salt and freshly ground black pepper
1/2 small red onion, julienned
4 grilled chicken breasts, cooled and thinly sliced (or meat from 1 roasted chicken pulled into bit-size pieces)
1 cup thinly sliced fresh strawberries
1/2 cup crumbled feta cheese
1/2 cup candied walnuts

Place the spinach in a large bowl and toss with 1/2 cup of the vinaigrette. Season to taste with salt and pepper. Divide the spinach among 4 chilled plates. Arrange the onion, chicken, and strawberries on top of the spinach. Sprinkle with the feta and walnuts. Drizzle a little of the vinaigrette over the chicken and serve at once.

How to make the candied walnuts
Preheat the over to 350. Lightly coat 2 baking sheets with nonstick spray. Place a perforated steaming basket in a large saucepan over 1 inch of water and bring to a boil over high heat. Place 1 pound walnut halves in the basket and steam for 1 minute to heat up. Combine 1/4 cup honey and 3 tablespoons brown sugar in a bowl. Add the walnuts and toss well. Spread the nuts on 1 of the prepared baking sheets and bake, stirring once or twice, for 10 minutes, until caramelized. Immediately remove from the oven and pour onto the other prepared baking sheet. Allow to cool completely. The nuts may be stored in a tightly covered container at room temperature for up to 1 week.

My notes:
I started by making the candied walnuts so they'd have time to cool before I needed them. And I don't have a steamer thing, so I boiled water, then held a collander over it to steam the walnuts. Seemed to work out just fine!
Then I made the vinaigrette. This makes over 2 cups of dressing, which is WAY more than enough for this. But it is really good dressing. I chilled it in the fridge while I prepared the rest of the ingredients.
Another easy one that the kids liked. Woo-hoo!