Strawberry, Chicken and Baby Spinach Salad

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4


  • 8 oz strawberries, halved and hulled
  • 1 small shallot
  • 3 1/2 TBSP balsamic vinegar
  • 3 1/2 TBSP vegetable oil
  • 1 tsp honey
  • 3 skinless, boneless chicken breasts
  • 1 bag (6 oz) baby spinach
  • 2 oz goat cheese log, sliced into rounds
  • 1/4 bunch chives, chopped


  1. In a blender, puree one quarter of the strawberries, the shallot, 2 1/2 Tbsp balsamic, 2 Tbsp oil and the honey; season with salt and pepper. Season chicken breasts with salt and pepper.
  2. 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 minutes; transfer to a plate and tent with foil.
  3. Meanwhile, add remaining strawberries, 1 Tbsp balsamic and 1/4 cup water to skillet and simmer, stirring, until the berries are warmed through, about 1 minute.
  4. In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with warm strawberries, goat cheese and chives; season with salt and pepper.


Recipe Origin:  No idea.

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