Ingredients Jump to Instructions ↓

  1. 1 cup quartered strawberries

  2. 1-1/2 tablespoons balsamic vinegar

  3. 1 tablespoon hazelnut or sunflower oil

  4. 2 teaspoons honey

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon freshly ground pepper -- SPINACH-ORANGE SALAD

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. 4 boneless, skinless chicken breast halves (about 1 lb.)

  10. 2 bags (6 oz. each) baby spinach, rinsed

  11. 2 oranges, peeled and sectioned

  12. 1/4 cup natural sliced almonds, toasted Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Make Strawberry Dressing Puree all dressing ingredients in blender; set aside. Makes 3/4 cup. Make Spinach-Orange Salad Sprinkle salt and pepper over both sides of chicken. Lightly coat heavy grill pan or cast-iron skillet with vegetable cooking spray. Heat 1 to 2 minutes over medium-high heat. Add chicken and cook 5 minutes per side, until cooked through or until an instant-read meat thermometer inserted into the thickest part of chicken thigh registers 180 degrees F. Transfer to cutting board. Toss spinach and orange sections with 3 tablespoons of the Strawberry Dressing. Slice each chicken breast crosswise. Divide greens among 4 serving plates. Top each serving with a chicken breast, then sprinkle 1 tablespoon almonds over each salad. Serve with remaining Strawberry Dressing. Makes 4 servings. (Nutrition facts are based on per serving without extra dressing.) (Nutrition facts per 3 tablespoons Strawberry Dressing: 55 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 433 mg sodium, 6 g carbohydrates, 1 g fiber, 1 g protein, 6 mg calcium)


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