Ingredients

The following ingredients have 3 Servings
  • FOR THE SALAD:
  • Baby spinach (washed)
  • 2 shallots (sliced)
  • 1 apple (sliced (choose any variety you'd like, I used Gala))
  • 1 cup sliced strawberries
  • 1/2 cup toasted walnuts (roughly chopped)
  • 1/3 cup blue cheese crumbles
  • 1-2 in chicken breasts (seasoned to your liking - what I used will be the notes section below)
  • FOR THE HONEY HERB VINAIGRETTE:
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon (juiced)
  • 1 Tbsp honey
  • 1-1/2 tsp fresh thyme (or about 1/2 tsp of dried thyme)
  • 1 tsp fresh parley (minced)
  • salt and pepper

Instruction

  • Preheat grill or indoor grill pan (even a regular ol' skillet will work too), over MED heat.
  • Season chicken breasts as desired, then place on grill and cook about 4-5 minutes per side (or until juices run clear and chicken is cooked through and golden).
  • Set chicken aside to rest.
  • While chicken is cooking, whisk together vinaigrette ingredients in a small mixing bowl. Set aside.
  • While chicken is resting, add walnuts to a small DRY skillet and toast over LOW heat for several minutes, or until nuts are fragrant and slightly toasted.
  • Add spinach to a serving bowl, then top with shallots, apples, strawberries, walnuts, and blue cheese.
  • Slice (or dice) chicken, and place on top of the salad.
  • Drizzle with vinaigrette as desired, and enjoy!