Strawberry Spinach Salad
There are a million ways you can prepare your chicken, but I often grab a few pre-marinated chicken breasts from the store to make this quick meal even easier.
Ingredients
Salad
- 1 pound chicken cooked
- 10 oz baby spinach chopped
- 1 1/2 cups strabwerries chopped
- 1 1/2 cups cucumber chopped
- 1/2 cup pecans chopped
- 1/2 cup feta crumbled
- 1/3 cup basil chopped (optional)
Dressing
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tsp honey
- salt to taste
- pepper to taste
Instructions
- Heat a medium pan over medium-high heat. Drizzle with olive oil and cook chicken, seasoned with salt and pepper or any other seasonings of choice for about 5 minutes per side, until each side is a nice brown color. Cook until internal temperature of the chicken reaches 165 degrees.
- Heat a small pan over medium heat. Add pecans and toast, stirring occasionally for about 5 minutes or until fragrant and toasty.
- In a mason jar add balsamic vinegar, olive oil, honey, and salt and pepper. Shake until fully combined.
- In a large bowl add chopped spinach, cucumber, strawberries, feta, pecans, and chicken.
- Drizzle dressing over salad, mix, and serve!
Notes
Only add dressing to the portion of salad you are going to eat. Save the leftovers with dressing on the side.
You can easily make this vegetarian or a side by leaving off the chicken!