6cupsfresh baby spinach leave (To save time, I buy pre-washed, pre-bagged)
1cupfresh strawberries, sliced & organic if possible
⅓cupfresh blueberries, organic if possible
½cupmandarin oranges
¼cupgoat cheese
12walnutsroughly chopped
Lemon vinaigrette
2tbspextra virgin olive oil
2tbsplemon juicefresh squeezed (1 lemon)
2tbspgood balsamic vinegar
Salt & pepper to taste
Instructions
Heat oven to 375.
Rub chicken breasts with a little olive oil, season both sides with salt, pepper and dried basil.
Heat grill pan to high, spraying with a little cooking spray. When the grill pan is smoking hot, add the chicken, cooking for about 2-minutes on each side, or until both sides have a nice golden crust.
Remove from stovetop, placing entire grill pan into the 375 degree oven.
Bake until chicken is no longer pink inside (about 6-8 minutes depending on thickness of chicken).
Remove chicken and place on a cutting board to rest.
For the salad
In a large mixing bowl, place all of the salad ingredients exceptfor the walnuts and goat cheese. These will be placed on top of each individual salad right before the chicken.
For the lemon vinaigrette
In a small mixing bowl, which together all of the ingredients until nicely combined.
Drizzle the vinaigrette over the salad mixture and toss well to coat everything.
Finally, slice the chicken into ¼” slices and start to plate.
ASSEMBLE
Divide the salad evenly between 2 plates.
Sprinkle each salad with half of the walnuts and half of the goat cheese.
Layer sliced chicken evenly over each dish & enjoy!