| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 cups spinach
- 2 boneless, skinless chicken breasts
- 1/4 cup red onion, thinly sliced
- 2 cups strawberries, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup balsamic vinegar
- 2 tbsps olive oil
- salt and ground black pepper to taste
Ingredients
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Instructions
- In a large saucepan cook olive oil over med-high heat. Salt and pepper both sides of chicken breast. Cook each side for 4-5 minutes, depending on thickness. Remove from pan, set aside to rest.
- In a large bowl add spinach leaves, strawberries, red onion, feta cheese, and sliced almonds. Slice breasts into 1/2 inch strips and add to bowl. Toss with balsamic vinegar dressing. Divide salad into two bowls. Serve.