Chicken and Dumplings with Spinach Salad

Fill a large stove-top pot with chicken broth, and spices. Cover and bring to a boil.

Drop chicken breasts into broth. Reduce heat to med-high for a high boil. Set timer for 10 minutes.

Combine flour, baking powder, salt, and poultry seasoning in a mixing bowl. Stir to combine. Add shortening. Cut with a fork or pastry cutter until there is no sign of shortening (looks like pebbly moist flour).

Gradually add milk stirring with a fork until well combined.

Drop onto a floured surface. Knead with hands until a ball forms then press into a 1” thick circle. Cut dumplings into small circles with a glass or cookie cutter (or use tiny animal cookie cutter to make it more fun for kids).

When timer rings for chicken, drop dumplings on top of chicken and broth and close lid tightly. Reduce heat to med-low. Reset timer for 10 minutes.

Rinse spinach in basket of salad spinner. Spin dry. Arrange on plates.

Wash and slice strawberries and arrange on top of spinach.

Add croutons, nuts, feta, and sweet red onion. The more toppings the less dressing you will use.