Strawberry Chicken Spinach Salad (Print Version)
# Ingredients:
→ Seasoned chicken
01 -
4 small chicken breasts, pounded to ½ inch thick or 2 large chicken breasts
02 -
2 teaspoons dried Italian seasoning
03 -
1 ½ teaspoons garlic powder
04 -
Salt and pepper to taste
05 -
1 tablespoon olive oil
→ Candied pecans
06 -
¼ cup light brown sugar
07 -
1 tablespoon water, plus more as needed
08 -
1 cup pecan halves
09 -
A pinch of salt
→ For the salad
10 -
4 cups sliced strawberries
11 -
2 cups fresh blueberries
12 -
10 ounces fresh baby spinach leaves
13 -
2 ripe avocados, peeled and sliced
14 -
1 cup crumbled feta cheese
15 -
Sliced red onions
→ Creamy Balsamic Dressing
16 -
Prepared creamy balsamic dressing
# Instructions:
01 -
In a bowl, mix olive oil, Italian seasoning, garlic powder, salt, and pepper. Coat the chicken breasts evenly and let them sit at room temperature for 15 minutes.
02 -
In a small skillet over medium heat, melt the brown sugar with water. Add pecans and a pinch of salt. Stir for 1-2 minutes until coated and slightly caramelized. Let cool.
03 -
Heat olive oil in a large non-stick skillet over medium heat. Cook the chicken for 6-8 minutes per side until fully cooked or internal temperature reaches 165°F. Transfer to a plate, let rest for 10 minutes, then slice.
04 -
Start with a bed of spinach. Top with strawberries, blueberries, red onions, sliced avocados, sliced chicken, feta cheese, and candied pecans. Drizzle with balsamic dressing and toss lightly.
# Notes:
01 -
Let seasoned chicken rest for 15-20 minutes before cooking to absorb flavors and tenderize.
02 -
Pound chicken to an even thickness of ½ inch before cooking for uniform results.
03 -
The balsamic dressing can be prepared up to 5 days in advance and refrigerated.