Grilled Chicken Salad with Strawberries and Spinach
Makes 3 servings
Macros: 397cal, fats 22g, carbs 18g, protein 35g, fibre 4g
Ingredients:
For the dressing:Â
3 tbsp balsamic vinegarÂ
3 tbsp extra virgin olive oilÂ
1 teaspoon honeyÂ
1 teaspoon waterÂ
1/8 teaspoon sea saltÂ
fresh black pepper, to tasteÂ
For the chicken:Â
16 oz boneless skinless chicken breastÂ
1 tbsp minced garlicÂ
1 teaspoon seasoned salt, to tasteÂ
For the Salad:Â
6 cups baby spinach
 3 cups sliced strawberriesÂ
2 ounces soft goat cheeseÂ
Directions:
In a small bowl whisk together the dressing ingredients. For the chicken: Season chicken with seasoned salt, then mix in crushed garlic. Light the grill or indoor grill pan on medium heat, when hot spray the grates with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center. Set aside on a cutting board and slice on an angle. In a large bowl toss the spinach with the dressing. Divide between 3 plates and top with strawberries, goat cheese and grilled chicken.
