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Baby spinach salad with strawberries, grilled chicken and pine nuts

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Ingredients for 4 servings:

  • 300 g baby spinach
  • 10 strawberries
  • 2 tbsp pine nuts
  • 10 basil leaves
  • olive oil
  • Balsamic vinegar
  • 1 tsp mustard
  • 300 g chicken breast
  • Allspice d’Espelette
  • Parmesan, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash and dry the spinach, strawberries, and basil leaves. Rinse and dice the strawberries (approx. 2 cm). Chop the basil. Roast the pine nuts in a pan with a little olive oil. Fry the shredded chicken in a pan with a teaspoon of olive oil and balsamic vinegar. Prepare a dressing with two tablespoons of olive oil, one tablespoon of balsamic vinegar, mustard, pepper, and Espelette pepper. Place the baby spinach, strawberries, and basil leaves in a bowl and toss with the dressing. Divide the salad among plates. Arrange the chicken breast on top and serve sprinkled with shaved Parmesan cheese and pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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