It’s spring, and for many of us, that means it’s also time to lighten up! Nicer weather allows us to spend more time in the great outdoors being active. Many times, we use springtime to jumpstart a healthier way of eating, too. The heavier comfort foods of winter are often replaced with fresh, delicious fruits and vegetables, and many people look for new recipes to try. We’d like to share with you a recipe that may be lighter fare, but that doesn’t mean it isn’t rich in flavor and nutrition. We hope you enjoy this recipe for Spring Strawberry Salad with Chicken, from Allrecipes.com.
Spring Strawberry Salad with Chicken
Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette salad dressing
For the salad:
- 1 bunch fresh spinach, rinsed and dried
- 1 pint strawberries, sliced
- 4 ounces crumbled goat cheese
- 1 (5 ounce) package candied pecans
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette salad dressing
Directions
Place the cubed chicken into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat. Cook and stir until the chicken is browned, no longer pink in the center and the juice has nearly evaporated (about 10 minutes). Remove the chicken into a bowl and allow to cool.
Place the spinach into a salad serving bowl. Evenly distribute the strawberries, goat cheese and candied pecans over the spinach. Drizzle with two tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette. Top with chicken. Can be served immediately or chilled.
You can find all of the ingredients you need for Spring Strawberry Salad with Chicken at Charlie Johns. And while you’re there, why not stop over to the Speculator Department Store for some pretty new tableware for spring? They have placemats, napkins, tablecloths, dishes, glasses and more. You’re sure to find just what you need to brighten up your springtime table. Come visit us today and let us help you lighten up for spring!