Strawberry Spinach Salad with Strawberry Basil Chicken

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Strawberry Spinach Salad with Strawberry Basil Chicken

trawberry Spinach Salad with Strawberry Basil Chicken

Yields: 2 Servings

Ingredients:

  • 6 boneless, skinless chicken tenders
  • Sea salt, to taste
  • 1/2 cup strawberry jam
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  • About 7 or 8 basil leaves, cut into ribbons
  • 4 cups fresh spinach leaves, torn
  • 1 cups strawberries, sliced
  • 1/4 cup crumbled Goat cheese, plus a little more for topping

 

Preparation:

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season chicken tenders with sea salt, to taste on both sides and place in pan. Cook for about 5-6 minutes on one side or until a nice golden crust forms. Flip and cook for another 4-5 minutes or until the chicken is fully cooked through.

trawberry Spinach Salad with Strawberry Basil Chicken   trawberry Spinach Salad with Strawberry Basil Chicken

Meanwhile, whisk together strawberry jam, balsamic vinegar and water in a small bowl.

trawberry Spinach Salad with Strawberry Basil Chicken   trawberry Spinach Salad with Strawberry Basil Chicken

When chicken is just about finished cooking, pour mixture over the top, nestling the chicken tenders into the sauce and scraping up brown bits on the bottom of the pan.

trawberry Spinach Salad with Strawberry Basil Chicken

Reduce heat and bring sauce to a simmer, letting it bubble for 3 or 4 minutes or until it has reduced and thickened a bit. Stir in most of the basil, you may want to save a little for garnish.

trawberry Spinach Salad with Strawberry Basil Chicken

In a bowl toss together the spinach, strawberries and goat cheese.

trawberry Spinach Salad with Strawberry Basil Chicken   

Divide the spinach salad among two serving plates. Remove chicken tenders from pan. And set three tenders on each plate. Pour sauce over the top of the chicken. Sprinkle with a little goat cheese and garnish with remaining basil.

trawberry Spinach Salad with Strawberry Basil Chicken

 

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Strawberry Spinach Salad with Strawberry Basil Chicken

trawberry Spinach Salad with Strawberry Basil Chicken
  • Author:
  • Yield: 2 Servings
  • Category: Salad

Ingredients

  • 6 boneless, skinless chicken tenders
  • Sea salt, to taste
  • 1/2 cup strawberry jam
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  • About 7 or 8 basil leaves, cut into ribbons
  • 4 cups fresh spinach leaves, torn
  • 1 cups strawberries, sliced
  • 1/4 cup crumbled Goat cheese, plus a little more for topping

Instructions

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season chicken tenders with sea salt, to taste on both sides and place in pan. Cook for about 5-6 minutes on one side or until a nice golden crust forms. Flip and cook for another 4-5 minutes or until the chicken is fully cooked through.

Meanwhile, whisk together strawberry jam, balsamic vinegar and water in a small bowl.

When chicken is just about finished cooking, pour mixture over the top, nestling the chicken tenders into the sauce and scraping up brown bits on the bottom of the pan.

Reduce heat and bring sauce to a simmer, letting it bubble for 3 or 4 minutes or until it has reduced and thickened a bit. Stir in most of the basil, you may want to save a little for garnish.

In a bowl toss together the spinach, strawberries and goat cheese.

Divide the spinach salad among two serving plates.

Remove chicken tenders from pan. And set three tenders on each plate. Pour sauce over the top of the chicken. Sprinkle with a little goat cheese and garnish with remaining basil. 

Nutrition

  • Serving Size: 2
  • Calories: 922
  • Sugar: 5.2g
  • Sodium: 508mg
  • Fat: 33.2g
  • Saturated Fat: 17.4g
  • Trans Fat: og
  • Carbohydrates: 83.5g
  • Fiber: 2.8g
  • Protein: 68.7g
  • Cholesterol: 211mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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