Chicken-strawberry-spinach salad

by

Serves 4

2 boneless, skinless chicken breasts, split horizontally

2 teaspoons all-purpose seasoning

Olive oil

¼ cup balsamic or red wine vinegar

1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard

Kosher salt

Freshly ground black pepper

1 teaspoon dried oregano (or 1 tablespoon fresh)

1/3 cup olive oil

8 cups baby spinach or arugula (or mixed)

2 cups sliced strawberries

2 avocados, halved, pitted, removed from skin and sliced

½ small red onion, sliced

1 cup walnuts, toasted

1 cup crumbled goat cheese (or feta or bleu cheese)

Preheat oven to 350 F. Season chicken breasts with all-purpose seasoning; drizzle with olive oil to coat. In a grill pan (or oven-safe pan) over medium-high heat, saute chicken on both sides about 3 minutes, until grill marks form. Transfer pan to preheated oven, and cook until temperature reaches 165 F on an instant-read thermometer, about 5–8 minutes. Remove from oven, tent with foil and let stand while you prepare the salad.

In a small bowl or measuring cup, combine vinegar, lemon juice, mustard, salt and pepper. Whisk until salt dissolves. Add oregano, and gradually add olive oil, whisking until thoroughly blended.

Divide salad greens among four plates; top with sliced strawberries, avocados and onion. Slice or shred chicken breasts, and place on top of salad. Top with walnuts and cheese, and drizzle with vinaigrette before serving.

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Recipe tips

How do you substitute fresh herbs or dried herbs?

You’ve got dried parsley, but your recipe calls for fresh. Or maybe it’s the other way around. Either way, how can you substitute what you’ve got for what you need? Remember, the flavor intensifies when herbs are dried, so dried herbs pack more punch.

Just use this formula:

When the recipe calls for fresh herbs: Use 1/3 the recipe amount of dried instead.

When the recipe calls for dried herbs: Use 3 times the recipe amount of fresh instead.

What’s the best way to toast nuts? 

Preheat oven to 375 F. Lay nuts on a baking sheet (lined with foil or parchment paper for easy clean-up). Roast nuts until they start to brown and smell toasted, 5 to 10 minutes.

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