Strawberry-balsamic spinach salad with chicken
Delight in the harmonious blend of sweet strawberries, tangy balsamic, tender chicken, and fresh spinach in this vibrant salad bursting with flavor.
Ingredients:
- 2 cups quartered strawberries, divided
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ketchup
- 1 tablespoon strawberry preserves
- 450g chicken tenders
- 1 (140g) package baby spinach
- ½ cup sliced almonds, toasted
- ½ cup crumbled feta cheese
- ½ cup torn fresh basil leaves
Instructions:
- Heat up the grill to a medium-high temperature.
- In a blender, mix 1 cup of strawberries, vinegar, and 1/4 teaspoon each of salt and pepper until they form a smooth blend. While the blender is on, pour oil slowly into it. Transfer 1/2 cup of the mixture to a big bowl. Add ketchup and preserves to the blender and mix until smooth.
- Sprinkle the chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Grease the grill rack with oil. Grill the chicken until it can be easily lifted, which should take about 1 to 2 minutes. Flip the chicken and brush it with the BBQ sauce from the blender. Keep cooking, flipping, and brushing every 15 seconds, until a thermometer pushed into the thickest part shows 70 °C, around 3 to 4 minutes more. Move the chicken to a plate and allow it to sit for 5 minutes.
- Mix spinach, almonds, feta, basil, and the remaining 1 cup of strawberries into the vinaigrette; mix well. Serve the salad with the chicken on the top.
Summary:
- Calories: 2253 kcal
- Fat: 153 g
- Protein: 94 g
- Carbs: 135 g
- Potassium: 2765 mg
- Magnesium: 411 mg