Balsamic Chicken and Spinach Salad
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Balsamic Chicken and Spinach Salad
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| Servings |
| 4servings |
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Ingredients
- 3/4cup balsamic vinegar
- 3teaspoons honey
- 1pound boneless, skinless chicken breast
- 6cups spinach
- 1cup strawberriessliced
- 1/4cup pecanstoasted and chopped
- 1/4cup sweet onionthinly sliced
Instructions
- Wash your hands and clean your preparation area.
- Wash spinach and strawberries and set aside.
- Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
- Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
- Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
- Toast chopped peans in a dry skillet for 2-3 minutes.
- Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.
Recipe Notes
