Berried Spinach Salad
Yield
1 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
, skinned, boneless |
|
| 3 | tablespoons |
vegetable oil
divided |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 10 | ounces |
spinach
fresh, washed, dried, stems removed |
|
| 1 | pint |
strawberries
hulled, cut in half |
*
|
| 1 | small |
red onion
sliced thin |
|
| 2 | tablespoons | apple cider vinegar |
|
| 1 | tablespoon | sugar |
|
| 1 | teaspoon | poppy seed |
|
Trans-fat Free, Good source of fiber
Directions
Cut chicken into 1 inch cubes.
In large skillet over medium heat, sauté chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add ¼ teaspoons salt and pepper.
With slotted spoon, remove chicken to large bowl; cool.
Remove and reserve pan dripping in skillet.
Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion.
In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining ¼ teaspoons salt and the reserved pan dripping until well blended.
Pour over salad and toss lightly to combine.
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