Ensalada de Pollo y Fresa

Ingredientes

• 6 cups of baby spinach
• 2 chicken breasts
• salt & pepper
• 1 1/2 cups of sliced fresh strawberries
• 1/3 cup blueberries
• 1 avocado, sliced
• 1/4 cup pecans
• 1/3 cup crumbled goat cheese
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon raw honey
• 1 teaspoon dried basil
• salt & pepper to taste
• 1 garlic clove, minced

Preparación

1. 1

   Preheat grill to medium high heat, approximately 350°-400°F.

2. 2

   Pat chicken breast dry with a paper towel and season both sides with salt and pepper.

3. 3

   Place chicken on a clean grill and grill each side for 4-6 minutes or until there internal temperature reaches 165°F.

4. 4

   Remove chicken from grill and let rest for 5 minutes before slicing.

5. 5

   In the mean time, to a small bowl add balsamic vinegar, olive oil, dijon mustard, raw honey, dried basil, garlic, salt and pepper to taste. Whisk together until emulsified and set aside.

6. 6

   In a large bowl, add spinach, strawberries, blueberries, avocado, pecans, crumbled goat cheese and then top with sliced grilled chicken. Serve with Balsamic Vinaigrette.