Strawberry-Chicken-Spinach Salad

By á-2304

Ingredients

• 8 oz strawberries, halved
• 1 small shallot
• 3 1/2 tbsp. balsamic vinegar
• 3 1/2 tbsp. vegetable oil
• 1 tsp. honey
• salt
• pepper
• 3 skinless, boneless chicken breasts
• 6 oz. baby spinach
• 2 oz. goat cheese, sliced
• 1/2 bunch chives, chopped

Preparation

Step 1

Puree one quarter of the strawberries, the shallot, 2 1/2 tbsp. balsamic vinegar, 2 tbsp. oil and honey in a blender;season with salt and pepper.

Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tbsp. oil over medium heat. Add the chicken and cook. Transfer to plate and tent with foil.

Meanwhile, add the remaining strawberries, one tbsp. balsamic vinegar, and 1/4 cup water to the skillet and simmer, stirring, until berries are warmed through, one minute.

In a large bowl, toss the spinach with the strawberry vinaigrette. Slice chicken and place on top with the warm strawberries, goat cheese and chives.