Berried spinach salad

Yield: 1 servings

Measure Ingredient
2 \N Whole skinned boned chicken
\N \N Breasts about 1 1/4 lb
3 tablespoons Vegetable oil divide
½ teaspoon Salt
¼ teaspoon Pepper
1 \N 10-oz bag spinach washed
\N \N Dried and stems removed
1 pint Strawberries hulled and
\N \N Cut in half
1 small Sliced thin red onion
2 tablespoons Cider vinegar
1 tablespoon Sugar
1 teaspoon Poppy seeds

Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add ¼ ts salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet. Tear spinach into bite size pieces.

Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining ¼ ts salt and the reserved pan dripping until well blended. Pour over salad and toss lightly to combine.

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