Spinach Salad with Chicken

In small town rural Texas people don’t go out much to eat. It’s not like Houston where 20 percent or more of your monthly income goes to restaurants and fancy takeout places.

Navasota has the Classic Rock Café, Mallett Barbecue, several Mexican restaurants, a couple of drive-in places and of course, Dairy Queen.   Oh, and there is a very nice tea room where the Robert Raines chapter of the Daughters of the American Revolution and the Navasota Garden Club convene for occasional luncheons.

But mostly, people eat at home.

With summer coming on, I thought I’d share my favorite recipe for a scrumptious, yet amazingly easy meal at home:

Spinach Salad with Chicken

2 cups Spinach

1 cup Chicken (cooked)

1/2 cup Blueberries

1 cup Strawberries (sliced)

1/3 Slivered almonds

Brianna’s Dijon Honey Mustard (to taste)

Mix together the first 5 ingredients. Pour honey mustard dressing in a small bowl and let each person spoon on the amount desired. (You may make your own honey mustard dressing, but I promise everyone—including you—will rave about the Brianna brand.)

You can enjoy this for lunch or dinner and pair it with a nice Texas wine or home brewed iced tea, depending on your mood.

Now a word of warning: some of you will take this recipe and add your own personality to it. Some will substitute almonds with pecans; you might add sliced avocado, boiled and sliced eggs, orange or tangerine segments, raspberries and blackberries instead of strawberries and blueberries, or a good feta cheese instead of chicken. That’s fine. Do it. With a flair. But don’t tell anyone you got the recipe from me unless you follow my directions precisely. Just sayin’.