Jun 25, 2015 06:34 PM
Get ready for the thermonuclear heat wave! Here's a tasty and cool meal you'll never get tired of. You can sub the pecans with sunflower seeds like Wendy's does or with almonds like in the pic..
Change Servings
2 large boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing
1 bunch fresh spinach, rinsed and dried
1 pint strawberries, sliced
4 ounces crumbled goat cheese
1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans)
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing
PREP
25 mins
COOK
10 mins
READY IN
45 mins
Directions
1)Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
2)Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.
![[Image: chickenstrawberrysummersalad1.jpg]](http://files.hgsitebuilder.com/hostgator413559/image/chickenstrawberrysummersalad1.jpg)
Change Servings
2 large boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing
1 bunch fresh spinach, rinsed and dried
1 pint strawberries, sliced
4 ounces crumbled goat cheese
1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans)
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing
PREP
25 mins
COOK
10 mins
READY IN
45 mins
Directions
1)Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
2)Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.