Strawberry Chicken and Spinach Salad

Ha Hump Day! Hooking you up with a delicious nutritious midweek, or anytime really, supper. And at a mere 300 calories per serving, go ahead and have seconds. This works beautifully with blueberries as well. So choose your fruit and race to the kitchen. Leave your love life to chance…but not your cooking!

Entree Salad Strawberry Chicken

Here’s what you’ll need:

2 Tbs olive oil, divided
1 Tbs white balsamic vinegar
1 t honey
1/2 t chopped fresh thyme
1/4 t kosher salt, divided
1/2 t black pepper, divided
2 cups halved strawberries, divided
2 skinless, boneless chicken breasts
1/4 t paprika
Cooking spray
4 cups fresh baby spinach
3 Tbs chopped pecans, toasted
1/4 cup feta cheese, crumbled

Whisk together 1 Tbs olive oil, vinegar, honey, thyme, 1/8 t salt, and 1/4 t pepper in medium bowl.
Add 1 cup halved strawberries, tossing to coat.
Let stand at room temperature 10 minutes.
Heat medium skillet over medium high.
Brush chicken with remaining oil.
Sprinkle with salt, pepper, and paprika.
Coat skillet with cooking spray.
Add chicken, and cook 2 to 3 minutes per side.
Remove chicken from skillet.
Let stand 5 minutes.
Cut across the grain into slices.
Divide spinach, and 1 cup strawberries between 4 plates.
Lay chicken evenly across spinach.

Top with strawberry balsamic mixture.
Sprinkle with pecans and feta.

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