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Strawberry Avocado Salad with Balsamic Chicken
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
1 tablespoon Dijon mustard
1 teaspoon dried thyme
7 cups baby spinach or field greens, washed and dried
2 cups sliced strawberries
1 large avocado, pitted and sliced
1 small red onion, thinly sliced
1/2 cup chopped pistachios
Directions:
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper. Add to the pan and cook for 5 to 6 minutes on each side.
While the chicken is cooking, whisk together the brown sugar, vinegar and water. Pour the mixture over the chicken and bring to a boil.
Continue cooking the chicken in the balsamic syrup for an additional 3 to 4 minutes until cooked through and no longer pink. Transfer to a platter and keep warm.
Remove the pan from the heat. Whisk in the mustard and thyme. Set aside.
Arrange the greens on a large platter. Top with the strawberries, avocado and red onion. Slice the chicken and arrange on top of the salad.
Sprinkle with pistachios and drizzle with the dressing. Serve immediately.
SOURCE: RecipeGirl.com
This delicious recipe brought to you by RecipeGirl
Strawberry Avocado Salad with Balsamic Chicken - Recipe Girl
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
1 tablespoon Dijon mustard
1 teaspoon dried thyme
7 cups baby spinach or field greens, washed and dried
2 cups sliced strawberries
1 large avocado, pitted and sliced
1 small red onion, thinly sliced
1/2 cup chopped pistachios
Directions:
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper. Add to the pan and cook for 5 to 6 minutes on each side.
While the chicken is cooking, whisk together the brown sugar, vinegar and water. Pour the mixture over the chicken and bring to a boil.
Continue cooking the chicken in the balsamic syrup for an additional 3 to 4 minutes until cooked through and no longer pink. Transfer to a platter and keep warm.
Remove the pan from the heat. Whisk in the mustard and thyme. Set aside.
Arrange the greens on a large platter. Top with the strawberries, avocado and red onion. Slice the chicken and arrange on top of the salad.
Sprinkle with pistachios and drizzle with the dressing. Serve immediately.
SOURCE: RecipeGirl.com
This delicious recipe brought to you by RecipeGirl
Strawberry Avocado Salad with Balsamic Chicken - Recipe Girl
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