Spinach Chicken Berries (Print)
Tender chicken with baby spinach, juicy berries, a handful of almonds, and creamy feta, all tossed in tangy balsamic for a flavor boost.
# Ingredients:
→ Salad
01 -
20–30 g sliced almonds
02 -
30–45 g feta cheese, crumbled
03 -
1 clementine or mandarin orange, peel and break into pieces
04 -
75 g fresh strawberries, get rid of stems and slice thin
05 -
75 g fresh blueberries
06 -
120 g baby spinach
07 -
Chicken seasoning or lemon pepper, as much as you like (optional)
08 -
Freshly ground black pepper, to taste
09 -
Salt, to taste
10 -
15 ml olive oil, and a splash more for cooking
11 -
240 g boneless, skinless chicken breast
→ Dressing
12 -
0.5 ml black pepper, more or less to taste
13 -
1.25 ml salt, more or less
14 -
7.5 ml honey
15 -
2.5 ml Dijon mustard
16 -
15 ml balsamic vinegar
17 -
60 ml olive oil
# Steps:
01 -
Toss a bit of dressing with spinach in a big bowl. Pile on the chicken, strawberries, blueberries, feta, clementine pieces, and almonds. Gently mix it all up and pour the rest of the dressing over before serving right away.
02 -
Pour the olive oil, balsamic vinegar, honey, mustard, salt, and pepper into a jar with a lid that screws on tight. Shake it like crazy until it's all blended together.
03 -
If you want extra crunch and flavor, quickly toast the almond slices on medium-low in a dry pan for two to three minutes, stirring the whole time. Take them off the heat as soon as they look and smell toasty so they don’t burn.
04 -
Get your big pan hot over medium-high, then splash some olive oil in. Add your chicken, lower the heat to medium, and cook each side about four or five minutes until it’s no longer pink inside and its middle hits 74°C. If the pan’s getting too hot, turn it down. Pull the chicken off the stove and cover with foil to let it rest for five to ten minutes, then slice it once it's not too hot.
05 -
Cut off any fat from the chicken and slice it in half so it cooks even. Pat it dry, rub olive oil on both sides, and season well with salt, black pepper, and the chicken or lemon pepper seasoning if you're using it.
06 -
Rinse off the spinach, strawberries, and blueberries and dry them real well so the dressing sticks better. Break up the spinach leaves by hand if you want. Chop the stems off the strawberries and slice them thin. Peel the clementine and pull the segments apart.
# Notes:
01 -
To save time, just use cooked chicken or rotisserie meat. Only toss salad with dressing just before eating so leftovers stay fresh—store extra cheese, nuts, and dressing on their own.