YOUR SOLIN GENERATED RECIPE
Fresh Strawberry and Basil Salad with Grilled Chicken
Grilled chicken breast sliced over a bed of crisp greens and sweet strawberries, finished with a bright and peppery basil-balsamic vinaigrette.
INGREDIENTS
5 oz chicken breast
1 cup strawberries
0.25 cup fresh basil
2 cups baby spinach
0.5 cup cucumber
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
0.25 oz slivered almonds
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast evenly with sea salt and black pepper on both sides.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, hull and slice the fresh strawberries and thinly slice the cucumber into half-moons.
In a small glass jar or bowl, whisk together the extra virgin olive oil and balsamic vinegar until the mixture is fully emulsified.
Place the baby spinach in a large bowl and toss with half of the prepared balsamic vinaigrette to lightly coat the leaves.
Slice the rested grilled chicken into thin strips and arrange them on top of the spinach along with the strawberries and cucumber.
Garnish the salad with torn fresh basil leaves and slivered almonds, then drizzle with the remaining dressing before serving immediately.