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Blackened Chicken Strawberry Salad

As previously mentioned in a blog post, my husband and I have been trying to eat better to help our health and our weight. We ate out A LOT, almost daily, so we decided to skip going out and opted to eat at home. This lead me on the search for easy, delicious recipes for us to eat. I also wanted to incorporate ingredients that have longer shelf lives to help save on some of the grocery bills. I am a HUGE fan of strawberries, and when I had a ton in my house I decided to make some easy strawberry vinaigrette to put on top of a blackened chicken salad.

On this particular night I wanted to incorporate avocados into the salad, sadly they were not ready to be used ::insert crying face here::, so I had to leave them out of this dinner, which was perfectly fine, but I believe adding them would really enhance the dish.

Supplies

Strawberries (fresh or frozen, but thawed)
Boneless Chicken
Honey
Apple Cider Vinegar
Olive Oil
Salt and Pepper
Spinach
Feta Cheese
Blackened Seasoning
Avocado (Optional)

Strawberry Vinaigrette

8 oz Strawberries
2 Tablespoons Honey
2 Tablespoons Apple Cider Vineger
2 Tablespoons Olive Oil
1/4 Teaspoons of Salt AND Pepper

  1. Add all ingredients into a blender, blend until fully blended and has your desired consistency. Set Aside.

Blackened Chicken

I personally use Chef Paul’s Blackened Redfish Magic, which is Gluten Free and has no MSG. I prefer to use chicken breast cutlets/tenders, they’re not always as thick as the entire breast and easier for me to cook, but the selection and quantity of chicken is entirely up to you.

  1. Use a paper towel to remove excess liquids from both sides of the chicken.
  2. On each side of your chicken, coat fully with your blackening seasoning.
  3. Add 1-2 tablespoons of olive oil into a saucepan on medium high heat.
  4. Once warm, add your chicken into the sauce pan and continue to flip until chicken is fully cooked.
  5. Once cooked*, slice your chicken to your liking and set aside.

*You should end up with chicken that is perfectly seasoned and a little black in color, but not burnt.

The Salad

  1. Slice your desired amount of strawberries and avocado
  2. In a bowl, combine spinach, strawberries, avocados and feta cheese.
  3. Add a small amount of the vinaigrette and stir to mix and then add to plate.
  4. Take your sliced chicken and plate on top of the salad, drizzle with more vinaigrette.
  5. ENJOY!

XOXO
Mallory

 

 

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