Strawberry Spinach Salad

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.

NUTRITIONAL INFO: Calories: 455kcal | Carbohydrates: 11g | Protein: 45g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 346mg | Potassium: 1010mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3675IU | Vitamin C: 46mg | Calcium: 121mg | Iron: 3mg