Strawberry-Topped Chicken And Baby Spinach Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the chicken breasts with salt, pepper, and olive oil.
• STEP 3.Grill the chicken for 6-8 minutes per side, or until cooked through.
• STEP 4.Remove the chicken from the grill and let it rest for a few minutes.
• STEP 5.In a large bowl, combine the baby spinach, sliced strawberries, and crumbled feta cheese.
• STEP 6.Slice the grilled chicken and arrange it on top of the salad.
• STEP 7.In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
• STEP 8.Drizzle the dressing over the salad and toss gently to combine.
• STEP 9.Serve the salad immediately and enjoy!

Cooking Tips

• Make sure to preheat the grill to ensure even cooking of the chicken.
• Let the chicken rest after grilling to allow the juices to redistribute and keep the meat tender.
• Feel free to add other toppings to the salad, such as toasted nuts or avocado slices, for extra flavor and texture.

Storage and Serving

• This salad is best served immediately after assembling to maintain the freshness of the ingredients.
• If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator.
• The grilled chicken can be stored in the refrigerator for up to 3 days and used in other dishes or reheated for future salads.