Ingredients for the Salad:
1 large boneless skinless chicken breast (plus olive oil)
4 cups baby spinach
1/2 cup fresh blueberries
2-3 tablespoons slivered almonds
1/2 cup mandarin oranges
2-3 tablespoons feta cheese
1/2 cup fresh strawberries
Salt and pepper
Ingredients for the Dressing:
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won’t absorb the dressing very well.
First, remove the strawberry stems and slice the strawberries. Then, remove the mandarin skins and separate them into sections.
Remove fat from chicken. Sprinkle both sides of the chicken breast with salt and pepper to taste.
Lightly coat a large skillet with 2-3 teaspoons of olive oil. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8-12 minutes. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
Combine all of the dressing ingredients into an airtight jar. Add some salt to taste and shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired, squeeze some fresh lemon over the salad.
Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
Recipe inspired by: Chelsea’s Messy Apron