10.8g protein per 100 cal
- Prep
- 20 mins
- Cook
- 20 mins
- Total
- 40 mins
Ingredients
For the chicken
For the salad
Equipment
- Cutting board/knife
- Small mixing bowl
- Mixing spoon
- Measuring spoons
- Grill pan, skillet, or outdoor grill
- Tongs or spatula
- Meat thermometer
Instructions
-
Start by preparing the chicken. Rub the chicken breasts with olive oil. Combine all seasonings and evenly sprinkle over both sides of the chicken breasts. Cook the chicken over medium-high heat, either in a pan or on a grill, for approximately 6 minutes per side or until the internal temperature reaches at least 165°F. Transfer to a cutting board and allow to cool slightly before slicing.
-
While the chicken cools, prepare the salad and dressing.
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Arrange baby spinach on a serving plate or bowl. Layer with sliced strawberries, fresh blueberries, crumbled goat cheese, and the sliced chicken.
-
Drizzle the dressing over the salad to taste, or serve it on the side.
-
Gently toss the salad ingredients together to coat evenly with the dressing. Serve the salad immediately and enjoy!
Tami’s notes
Store leftover salad components separately (chicken, salad greens, fruits, cheese, and dressing) in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain freshness.
Variations: Substitute baby spinach with mixed greens or arugula. Try different fruits like raspberries or sliced apples. Use feta or blue cheese instead of goat cheese. Experiment with different vinaigrettes or citrus-based dressings for a variety of flavors.
Nutrition
Per serving: Calories 278kcalProtein 30gCarbs 8gFat 14g
Nutrition is an estimate and will vary with the brands and amounts you use.