Looking for a delicious and healthy way to jazz up your greens? This Chicken and Strawberry Salad is bursting with so many amazing flavors. The great thing about this salad is that you can totally change things out and use fruits and nuts that you like.
I love a great big salad for dinner! Shh…My kids do too!
Ali in the Valley
Chicken and Strawberry Salad...
Author: Alison Ball
3 tablespoons apple juice
2 tablespoons strawberry spreadable fruit
2 tablespoons balsamic vinegar
1 lb. organic boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup organic strawberries stems removed and strawberries cut in half
1/4 cup crumbled gorgonzola cheese 1 oz (optional)
1/4 cup chopped walnuts optional
In small bowl, mix all dressing ingredients until blended; set aside. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board. Add dressing to skillet; stir to loosen any pan drippings. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Makes: 4 Servings @ 270 Calories per serving.