A spinach, strawberry salad is a classic summertime salad! This salad has a delightful blend of flavors. I added in some almonds and a simply seasoned chicken breast to add some extra protein to this salad. This is a quick and easy weeknight dinner that is light and refreshing!
Servings: 4
Serving Size: 1 entree salad
Points Plus: 5pp (does not include dressing)
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
Baby spinach
2 chicken breasts, skinless and boneless
Kosher salt
Fresh ground pepper
2 cups strawberries
1/2 cup sliced almonds
Directions:
Wash and dry the spinach and plate out into 4 servings. Slice each chicken breast in half (this will help to reduce the cook time) and cook in a saute pan until cooked through. Generously season the chicken breasts with salt and pepper. Wash and slice the strawberries. Top each salad with 1/2 chicken breast, sliced lengthwise, 1/4 cup of sliced strawberries and 1/8 cup of sliced almonds. Serve with your favorite dressing!
Tip:
I didn't think of this until afterwards, but you could toast the almonds in a small pan on the stove to really bring out the almond flavor and add a little extra something to this salad. Non- toasted almonds were delicious though too!
XOXO Megan
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