Spinach salad with chicken, feta and cranberry dressing

Ingredients for 4 servings:

• 1 bag of leaf spinach
• 1 package of cocktail tomatoes
• 1 cucumber(s)
• 1 avocado(s)
• 800 g chicken strips
• 1 package of feta cheese
• 1 onion(s), finely chopped
• 1 garlic clove(s)
• e.g. pine nuts
• e.g. Parmesan
• 3 tbsp cranberries from the jar
• 4 tbsp balsamic vinegar
• 5 tbsp olive oil
• salt and pepper
• Vegetable oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The best salad I’ve ever eaten! A delicious and light summer dish.

Toast the pine nuts in a pan and set aside. Quarter the cherry tomatoes, dice the cucumber, dice the feta, and dice the avocado. Mix together the dressing ingredients. Sauté the onion. Sauté the chicken breast strips in vegetable oil until hot, cover, and cook thoroughly (for added juiciness). Season with salt and pepper. Wash the spinach, add it to the salad bowl with the other ingredients, and toss to combine. Reserve some of the spinach and fry it in the pan with a clove of garlic. Season with salt and pepper. Mix everything well, stirring occasionally. Serve and sprinkle with freshly grated Parmesan cheese.