CS Dry-Rubbed Chicken, Strawberry, and Spinach Salad
Entrees, MVPs
Ingredients
Dry Rub Chicken:
Italian seasoning - 1 tsp
Paprika - 1 tsp
Salt - 1 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/2 tsp
Brown sugar - 1/2 tsp
Chicken breast tenders - 1 lb (sub boneless, skinless chicken breasts, sliced)
Oil, cooking - 1 Tbsp
Mint - 10 leaves, chiffonade
Strawberries, fresh - 8 oz, quartered
Cheese, feta - 4 oz, crumbled
Baby spinach - 10 oz
Almonds, sliced or slivered - 1/3 cup
Balsamic Vinaigrette:
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 4 Tbsp
Directions
Make dry rub - Combine Italian seasoning, paprika, salt, garlic powder, black pepper, and brown sugar. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork. Toss with dry rub. (Can be done 1 day ahead)
Mint / Strawberries / Feta - Prep as directed.
Heat a grill pan or skillet with cooking oil over medium heat. Add chicken and sear on both sides until cooked through, 5 to 7 minutes total.
Assemble salads by dividing spinach between serving plates or bowls. Finish salads with mint, strawberries, feta, almonds, and vinaigrette. Top salads with chicken (slice chicken into bite-sized pieces first if you’d like). Enjoy!
Nutrition
2020.05.25 - WW Green 11 as written
2022.01.03 - 10pts, w/ 2 bonus points WW