In honor of the 4th of July, I made my darling husband and I a red, white, and blue salad for dinner.
I began by grilling some boneless, skinless chicken breast. I dusted the chicken with ground ginger, onion powder, garlic powder, and cinnamon. While the chicken was cooking I started preparing the salads. I used some butter lettuce as the foundation of the salad and then added strawberries (red), blueberries (blue), and cucumbers (white). I lightly tossed the salad with a homemade strawberry vinagrette dressing while the grilled chicken was resting. Then I cubed the cooked chicken and placed it in the center of the salad. To top off the salad, I sprinkled some feta cheese over the chicken.
The end result: A wonderful, filling yet light supper that completely tasted of summertime! Bon Apetit!