What better way to use leftover chicken than in this flavorful spring salad! It’s an easy one that kids can help make, since it requires little knife skills and no stove/oven use. But be careful they don’t sneak and eat those strawberries before they make it into the bowl!

Spring Greens and Roasted Chicken

1 – 2 1/4 lb. purchased roasted chicken or leftovers, chilled
1 – 5 oz. package of mixed greens
2 cups of fresh sliced strawberries
4 oz of feta or gorgonzola or blue cheese, crumbled
1/2 cup honey-roasted cashews or peanuts
1 lemon, halved
olive oil
salt and peper to taste

Remove skin from the chicken, and shred the meat. Place greens in a bowl. Top with chicken, strawberries, cheese, and nuts. Drizzle with lemon juice and oil. Sprinkle with salt and pepper.

Adapted from Better Homes and Gardens