Ensalada de Pollo con Fresas

Ingredientes

• 3 medium boneless chicken breasts (pounded to 1/2 inch thick evenly)
• 2 teaspoons dried Italian seasoning
• 2 teaspoon garlic powder
• Salt and pepper
• Olive oil
• 1/4 cup light brown sugar
• 1 tablespoon water, plus more as needed (plus more as needed)
• 1 cup pecan halves
• 10 ounces fresh baby spinach leaves
• 4 cups sliced strawberries
• 2 cups fresh blueberries
• 1 cup crumbled feta cheese (or to taste)
• 1/4 cup thinly sliced red onions
• 2 ripe avocados (peeled and sliced)
• Creamy Balsamic Dressing (makes about 1 cup)

Preparación

1. 1

   Season chicken breasts with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast), and ground black pepper. Let them sit on the counter for 15 minutes for the flavors absorb. This will also help tenderize the chicken. Meanwhile, prep the rest.

2. 2

   Cook chicken: Heat about 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for about 6 minutes per side until fully cooked through or until internal temperature reaches 165 degrees F. Transfer to a plate and let it rest for 10 minutes. Then slice.

3. 3

   Make the candied pecans: In a small skillet, melt brown sugar with the water over medium heat. Add the pecans plus a pinch of salt. Stir to coat, about 2 minutes. Remove from skillet and set aside.

4. 4

   Make the balsamic dressing according to linked recipe directions.

5. 5

   Assemble: Start with a bed a spinach, then top with the strawberries, blueberries, red onions, and avocado. Top with the sliced chicken, crumbled feta, and candied pecans (chopped).

6. 6

   Serve: Drizzle with the prepared dressing and give it a quick toss to combine. Enjoy!