Spring Strawberry Salad with Chicken |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a great recipe as both an entree and a side dish…..with or without the chicken. 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 |
Directions:
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.
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.
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