You can use store-bought rotisserie chicken for this. You'll easily get 3 cups of diced chicken from one of them. To save fat calories, eliminate the skin.

Or, purchase boneless, skinless chicken breast halves (a couple of large ones will probably do the trick here). Trim fat from chicken and gently poach it in water (add a bay leaf and some thyme) for about 20 minutes. Remove from heat and let cool in water for about 15 minutes longer.

3 cups diced, cooked chicken

3 cups hulled, sliced small strawberries (about 1 1/2 pounds)

1/2 cup finely chopped celery

1/2 cup finely chopped sweet onion (e.g. Vidalia)

3 tablespoons golden raisins (or try craisins, if you really like the color red)

2 tablespoons toasted sesame seeds (preferably half white and half black)

2 teaspoons finely chopped fresh thyme

2 teaspoons finely chopped fresh flat-leaf (Italian) parsley

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon mild paprika

1/2 teaspoon salt (optional)

1/2 teaspoon coarsely ground black pepper

6 to 7 cups salad greens (half mesclun and half baby spinach is good)

6 to 12 (1-inch thick) diagonal slices French baguette, toasted

1 to 2 (3-inch logs soft, mild goat cheese (e.g. Montrachet)

Additional toasted sesame seeds, for sprinkling

In a large bowl, combine chicken, sliced strawberries, celery, onion and raisins (or craisins).

For the dressing, in a medium bowl, combine sesame seeds, thyme, parsley, olive oil, balsamic vinegar, paprika, salt and pepper. Mix well. Taste for seasonings (you want this dressing to be fairly personable because it will be served chilled).

Combine dressing and chicken mixture, cover and chill for about 1 hour (or up to 3).

To serve, arrange mixed salad greens in 6 large, chilled flat salad/soup bowls with rims. Divide chicken mixture among them.

Spread (room temperature) goat cheese over the baguette toasts, then sprinkle each with some sesame seeds. Serve 1 or 2 cheese breads with each salad. Makes 6 main dish salads.

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