Spring Strawberry Salad with Chicken

Name: Spring Strawberry Salad with Chicken
Cook time: 10 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 2 large boneless, skinless chicken breasts, cubed; 2 tablespoons olive oil; 2 tablespoons balsamic vinaigrette salad dressing; 1 bunch fresh spinach, rinsed and dried; 1 pint strawberries, sliced; 4 ounces crumbled goat cheese; 1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans); 2 tablespoons olive oil; 2 tablespoons balsamic vinaigrette salad dressing

This is a great recipe as both an entree and a side dish…..with or without the chicken.

INGRIDIENT

2 large boneless, skinless chicken breasts, cubed

2 tablespoons olive oil

2 tablespoons balsamic vinaigrette salad dressing

1 bunch fresh spinach, rinsed and dried

1 pint strawberries, sliced

4 ounces crumbled goat cheese

1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans)

2 tablespoons olive oil

2 tablespoons balsamic vinaigrette salad dressing

DIRECTION

Step: 1

Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.

Step: 2

Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

NUTRITION FACT

Per Serving: 317 calories; protein 23.5g; carbohydrates 12.5g; fat 19.7g; cholesterol 45.8mg; sodium 313.1mg.

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