Fitness Salad

Prep Time: 10

Total Time: 10

Servings:

Author: Hello Ani

Strawberry Vinaigrette is a fruity and naturally sweet vinaigrette. It is perfect for spring and summer salads and adds a bright pop of strawberry flavor.

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Ingredients

Strawberry Vinaigrette:

1 cup fresh strawberries
1 tablespoon honey
½ lime, juiced
1 tablespoon white balsamic vinegar
⅛ teaspoon salt
dash pepper
1 tablespoon olive oil

Maple candied pecans:

⅓ cup pecan nuts
1 tablespoon maple syrup (alternatively use brown sugar)
¼ teaspoon sea salt

Salad Ingredients:

3 cups mixed greens (I used a lettuce & spinach mix)
1 avocado, sliced
1 cup strawberries, sliced
1 cup blueberries
⅓ cup bluecheese crumbles (or your favorite cheese)
2 whole skinless boneless chicken breast. Season with sea salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning/oregano
1 cup chicken stock, bone broth, or water

Instructions

StrawberryVinaigrette:
1. Cut Strawberries into small pieces, then smash with a fork, or if you have a mortar with a pestle this will work great. Add the honey, and allow to macerate. I don't recommend blending, because the dressing will not come out the same. It will be too emulsified and will not have the same rich color!
2. Add all other ingredients, and whisk to combine.
Candied Pecans:
Add the pecan nuts with the sea salt to a small skillet. Add the maple syrup and stir frequently over medium heat until the nuts have clustered and toasted about 3 to 4 minutes. Remove them from the skillet to a plate or foil. Once cooled, break them apart.
Chicken breast:
Season the chicken with sea salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon of Italian seasoning. Alternatively, you can use oregano. Saute the chicken with a little bit of avocado oil (olive oil, coconut oil, canola, butter are all ok) on medium/high heat for 2 minutes on each side. Once you got a nice browned color on the chicken, turn down the heat to medium/low. If you have chicken broth or bone broth, pour about 1 cup into the pan. Cover the pan with a lid, and cook for another 2 minutes or so. Depending on the thickness of the chicken breast, you will want to make a little cut to check if there is no more pink. If there is cook for another 1-2 minutes. The internal temperature of perfectly cooked chicken is 165° F. This is the chicken to super juicy Chicken ;)
Assemble the Salad:
Either on a big platter or two individual salad plates arrange the salad greens. then top with the sliced avocado, strawberries, blueberries, cheese crumbles, and pecans. Slice the chicken breast and place them on top of the greens. Serve the Strawberry Dressing on the side. Voila. I hope you will enjoy it!

Notes

You can store this vinaigrette for up to 4 days in the refrigerator.

Nutrition

COURSE: Salad

CUISINE: American

KEYWORD: Spring Salad, Strawberry Vinaigrette

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