NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cup baby spinach

1 cup strawberries

0.5 oz pecan halves

1 tsp maple syrup

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  In a small dry pan, toast the pecan halves over medium heat for 2 minutes, then stir in the maple syrup until the nuts are sticky and caramelized.

• 4

  Remove the pecans from the heat and spread them onto parchment paper to cool and harden.

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard to create the dressing.

• 6

  Place the baby spinach and sliced strawberries in a large bowl and toss gently with the balsamic dressing.

• 7

  Slice the cooked chicken breast into strips and arrange them over the salad, finishing with a sprinkle of the cooled candied pecans.