Spiced Chicken and Green Salad

Man, oh man do I love chicken in a salad. I feel like a salad isn't complete without a nice, juicy chicken breast.

On most nights I will make my favorite go-to salad. I like to cram as many fresh vegetables* as I can into my salad and my all time favorite dressing is one of the simplest to make; Balsamic and Olive oil vinaigrette.

*Always try to buy local organic produce. You lower your chances of eating GMO produce, lower your intake of pesticides and save money, while supporting your local grocers instead of big corporate companies... How could you go wrong?

Spiced Chicken and Green Salad

Yields: 8-10 cups

Ingredients:

(As pictured below)

2-3 chicken breast fillets
8 C fresh salad greens: spinach, radicchio, red and green butter lettuce, arugula, endive, etc)
1/2 red onion, sliced very thin
2 C fresh strawberries, sliced
1/2 bunch fresh Parsley
2 T pine nuts

1/4 C Balsamic vinegar
1/2 C Olive oil
1/4 t ground mustard

Directions:

Heat large skillet over medium-high heat. When pan is hot, drizzle with olive oil.

Season both sides of chicken with a blend of: black pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Or use your favorite poultry seasoning.

When oil is hot, place chicken fillets in the pan. Let stand 3 minutes. Turn chicken over and cook another 2-3 minutes. Remove from pan, let stand under tinfoil. Slice into strips when ready to serve.

In a small jar with a lid, mix together balsamic vinegar, olive oil and ground mustard. Close jar and shake well.

In a large salad bowl, toss salad greens, sliced red onions and parsley with balsamic vinaigrette. Mix well and serve plates with dressed salad. Top with sliced strawberries, pine nuts and the chicken breast.

*add any mix of your favorite vegetables and/or fruit. I really enjoy switching it up with any of the following: cucumber, any sweet pepper, shredded carrots, sugar snap peas, raspberries, blackberries, grapes, etc.

Enjoy and Bon Apetit!