Strawberry Spinach Salad

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Makes 4 servings; 30 minutes total time

Ingredients

1 tbsp olive oil
4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
Salt & pepper, to taste
5 oz container baby spinach about 6 cups
1/2 lb strawberries, thinly sliced
1/2 red onion, thinly sliced
1/2 cup feta or goat cheese, crumbled
1/4 cup sliced almonds
DRESSING
2 tbsp olive oil
2 tbsp red wine vinegar balsamic also works
1 tbsp honey
1 tsp dijon mustard
1 pinch each salt & pepper

Instruction:

1) Heat olive oil in a large skillet over med-high heat. Alternatively, preheat the BBQ to 425 F. Season chicken with salt & pepper, then add to the pan, sauteeing for 6-7 minutes per side. If grilling, grill for 5 minutes per side. Remove from heat and set aside.

2) Mix together ingredients under the dressing heading. Once chicken has rested for 5 minutes, slice chicken up against the grain.

3) Add spinach to a large bowl, along with strawberries, red onion and almonds. When salad is ready to serve, toss with dressing, then divide among 4 salad bowls. Top with sliced chicken and goat cheese. Serve and enjoy!

Storing:

This salad is best served cold but the chicken can be reheated in the microwave for 1 minute, sprinkling some water overtop first. The chicken can also be frozen up to 3 months.

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