Strawberry vinaigrette

1. 453 g strawberries, halved
2. 1 tsp sugar
3. juice of 1/2 lemon
4. 1 tbsp balsamic vinegar
5. 1 tbsp olive oil

1. 4 chicken breasts
2. 1 tsp paprika
3. 1/2 tsp oregano
4. 1/2 tsp cayenne
5. 1/2 tsp cumin
6. 1/2 tsp salt
7. 1/2 tsp black pepper
8. 1/4 tsp onion powder
9. 1 tbsp oil
Remaining ingredients
1. 8 cups spinach
2. 453 g strawberries, sliced
3. 1 1/3 cup dried cranberries

1. Preheat oven to 350 degrees F.
2. Place strawberries, sugar and lemon juice in a medium sauce pan. Heat over medium-high and bring to a boil. Reduce heat to simmer and cook until strawberries have softened, about 5-8 minutes. Remove from heat. Transfer strawberries to a blender and puree until smooth. Strain the mixture. Cool.
3. Whisk together the pureed strawberries with balsamic vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper. Set aside.
4. Combine seasoning for chicken from paprika – onion powder. Liberally sprinkle seasoning mixture onto both sides of the chicken.
5. Heat oil in saute pan over medium-high heat. Add chicken and sear on both sides, about 1 minute on each side. Transfer to a baking sheet. Finish cooking chicken in the oven until juices run clear, about 10 minutes. Remove from heat and let cool 10 minutes before slicing.
6. Toss together spinach, sliced strawberries, cranberries and salad dressing. Portion on four plates and top with sliced chicken. Serve.

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