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| Spinach Salad with Strawberries, Feta, Almonds and Grilled Balsamic Chicken |
Serves 4
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons honey
1 clove garlic, minced
2 chicken breasts (about 1 pound)
8 cups spinach, washed, dried and stems removed
1/2 cup feta cheese, crumbled
1/2 cup slivered almonds, toasted
1 1/2 cups sliced fresh strawberries
3-4 thinly sliced rings of red onion
salt and pepper to taste
Whisk to combine olive oil, balsamic vinegar, honey and garlic in a small bowl. Reserve 1/2 this amount for the salad. Pour the remaining dressing into a small bowl, add chicken and marinate in refrigerator for 1 hour or longer.
In a salad bowl add the spinach, feta cheese, slivered almonds, strawberries and red onion slices.
Preheat barbecue. Lightly oil the grill grate. Remove chicken from marinade and discard. Cook chicken until no longer pink, about 6-7 minutes per side turning several times. Cool slightly and thinly slice.
Toss salad with the reserved salad dressing. Season with salt and pepper.
Divide salad evenly onto plates and add sliced chicken on top.
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| Grilled chicken salad |
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