Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almonds

By Heritage330

Ingredients

• 2 Tbs. plus 1/3 cup extra-virgin olive oil
• 4 boneless, skinless chicken breast halves (about 1-3/4 lb.)
• Kosher salt and freshly ground black pepper
• 1/2 cup sliced almonds
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 1 medium shallot, minced
• 6 oz. loosely packed baby spinach leaves (about 6 cups)
• 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)
• 3 oz. crumbled blue cheese (about 3/4 cup)

Preparation

Step 1

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.