This is a hearty salad that will help you enjoy the best of chicken breast or revamping left over chicken.
Chicken green salad, with fresh spinach leaves and avocado.
Serving of 2
¼ cup extra virgin olive oil or coconut oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar (preferably brown)
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach (washed, and chopped)
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds (or not).
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a bowl and cover with half of the above dressing, cover and refrigerate for 30 minutes to 1 hour.
Drizzle the pan with olive oil or coconut oil and heat to medium high. Place the chicken breasts on the hot pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20 minutes more, turning every 5 minutes or so.
Cooking time will depend on the thickness of the chicken. Let the chicken rest for 5 minutes then slice into ¼ slices.
Arrange the spinach, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Toss some strawberries (quartered) to the salad, adding a pack of healthy punch (vitamin C, fibre) for the entire family.
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