Tuesday, March 5, 2013

Strawberry Chicken Spinach Salad

Last night's dinner was a delicious and fresh change from a lot of the wintery foods we've been eating.  I'm so happy to go into the produce aisle and see some of my favorite fruits back in season.  Strawberries are a favorite of all three of us, especially E.

All the ingredients, minus the chicken, which was cooking.

As promised, here is the (very very easy) recipe:

 - 2 boneless, skinless chicken breasts (1 per person, really)
 - 10 strawberries, washed and sliced how you please.  Obviously, since this is a salad, you can use as many or as few as you like.
 - Goat cheese (we didn't have this last night, but I've used it before to great success)
 - 1 bunch of spinach (again, as much as you please.  This is your salad base)

(For the Poppy Seed Dressing)
 - 1/2 cup sugar
 - 1 cup vegetable oil
 - 1/3 cup white wine vinegar
 - 1 t. salt
 - 1 T. poppy seeds
Not from last night, but just a vision of amazing strawberries.

1. Grill the chicken with salt and pepper to taste.  We discussed potential marinades last night, but didn't have a chance to test any.  Let us know if you try one!
2. Wash and slice strawberries.
3. Wash and dry spinach.
4. Mix dressing ingredients into a bowl or salad dressing container.  Be sure you can re-seal it, because it makes a lot of delicious dressing.
5. Plate your food: Spinach, strawberries, sliced chicken, cheese, dressing.


The longest step for us was defrosting the chicken.  It's easy and fresh, and a whole meal on one plate.  We gave E pieces of the meal, and supplemented with some other easier to eat foods (grilled chicken is too chewy for him still).

 - M.