Strawberry Topped Chicken and Baby Spinach Salad

By khojnicki

Ingredients

• 8 oz. fresh strawberries, hulled and halved
• 1 small shallot
• 3 1/2 tbsp balsamic vinegar
• 3 1/2 tbsp vegetable oil
• 1 tsp honey
• Salt and pepper
• 3 skinless, boneless chicken breasts
• 1 bag baby spinach
• 2 oz. goat cheese sliced into 4 rounds
• 1/4 bunch chives, chopped

Details

Servings 4

Preparation

Step 1

In a blender, puree one quarter of the strawberries, the shallot, 2 1/2 tbsp balsamic vinegar, 2 tbsp oil and the honey; 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, turning once until cooked through, about 8 mins; transfer to a plate and tent with foil.

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

In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. slice the chicken breasts 1/4" thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.