Ingredients
- ▢FOR THE SALAD:
- ▢Baby spinach washed
- ▢2 shallots sliced
- ▢1 apple sliced (choose any variety you’d like, I used Gala)
- ▢1 cup sliced strawberries
- ▢1/2 cup toasted walnuts roughly chopped
- ▢1/3 cup blue cheese crumbles
- ▢1-2 in chicken breasts seasoned to your liking – what I used will be the notes section below
- ▢FOR THE HONEY HERB VINAIGRETTE:
- ▢1/4 cup extra virgin olive oil
- ▢1/2 lemon juiced
- ▢1 Tbsp honey
- ▢1-1/2 tsp fresh thyme or about 1/2 tsp of dried thyme
- ▢1 tsp fresh parley minced
- ▢salt and pepper
Instructions
- Preheat grill or indoor grill pan (even a regular ol’ skillet will work too), over MED heat.
- Season chicken breasts as desired, then place on grill and cook about 4-5 minutes per side (or until juices run clear and chicken is cooked through and golden).
- Set chicken aside to rest.
- While chicken is cooking, whisk together vinaigrette ingredients in a small mixing bowl. Set aside.
- While chicken is resting, add walnuts to a small DRY skillet and toast over LOW heat for several minutes, or until nuts are fragrant and slightly toasted.
- Add spinach to a serving bowl, then top with shallots, apples, strawberries, walnuts, and blue cheese.
- Slice (or dice) chicken, and place on top of the salad.
- Drizzle with vinaigrette as desired, and enjoy!
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