Strawberry & Kiwi Spinach Salad with Chicken
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Great salad any time, full of nutrients as a main course or as a side with chicken
Servings: 2
Ingredients
- 6 oz boneless skinless chicken breast
- Juice of 2 lemons ½ cup
- 1 sprig fresh rosemary chopped (or 2 tsp dried)
- 1½ tsp olive oil divided
- 1½ cups fresh strawberries sliced
- ¼ cup balsamic vinegar
- 1/8 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 4 cups fresh spinach or romaine
- 2 kiwis peeled, cut into thin half-moons
Instructions
-
1. Cut chicken crosswise into 1/8″ thick slices. Combine lemon juice, chopped rosemary and ½ tablespoon of olive oil in a bowl. Pour mixture over chicken slices to marinate, coating evenly. Cover and refrigerate while you prepare the rest of the ingredients, or marinate overnight for best results.
-
2. In a blender, combine ½ cup sliced strawberries, remaining oil, balsamic vinegar, salt and pepper. Blend to incorporate flavors. Taste and adjust as needed.
-
3. Heat a skillet over medium-high heat. Drizzle water onto skillet. When water sizzles, place chicken, along with the marinade, on the skillet, and cook 3 minutes on one side. Flip and cook 2 more minutes, or until the chicken is no longer pink.
-
4. Divide spinach between 2 big plates. Top each plate with cooked sliced chicken, remaining strawberries and sliced kiwis. Drizzle with dressing. Serve.
Recipe Notes
Calories: 359, Total Fats: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 65 mg, Sodium: 296 mg, Total Carbohydrates: 35 g, Dietary Fiber: 6 g, Sugars: 20 g, Protein: 30 g, Iron: 5 mg
Adapted from Elizabeth Brown, MS, RD, CPT in Oxygen Magazine