For me, cooking is most enjoyable on the weekend, when I don’t have to worry about writing deadlines or an appointment-packed schedule.

Here’s a perfect summer weekend recipe, featuring fresh ingredients available at your local natural and organic food store.

Chicken, Strawberry & Fennel Salad, dressed with a walnut-balsamic vinaigrette, goes great with a glass of Chardonnay. And here’s a bit of trivia: Did you know children rate strawberries as their favorite fruit?

Chicken, Strawberry & Fennel Salad

Prep time: 15 minutes

Makes 6 servings

• 1/3 cup olive oil
• 1/3 cup walnut oil
• 2½ tablespoons balsamic vinegar
• 1 tablespoon roasted garlic purée
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb. grilled chicken breast strips
• 3 cups fresh strawberries, stemmed and sliced
• 3 cups thoroughly cleaned, thinly sliced fennel bulb
• 3 cups shredded radicchio
• 3/4 cup basil leaves
• 1½ cups toasted walnut halves

1. To make the vinaigrette: In a blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.
2. In a large bowl, toss the chicken, strawberries, fennel, radicchio, basil and walnuts with the vinaigrette.
3. To serve, mound equal amounts of salad on six plates.

Recipe and photo courtesy of the California Strawberry Commission