skish
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Chicken, strawberry, baby spinach and feta salad

Strawberries and grilled chicken in a sweet-savoury spring salad.

  • 20 min
  • 1 serving
  • International cuisine
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Chicken, strawberry, baby spinach and feta salad

Per serving

Calories
536 kcal
Protein
43.8 g
Carbohydrates
40.8 g
Fat
22.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken breast120 g
  • Strawberries150 g
  • Spinach70 g
  • Feta30 g
  • Pistachios10 g
  • Multigrain bread2
  • Extra virgin olive oil6 g
  • Balsamic vinegar1 teaspoon
  • Black pepperto taste

Contains: gluten, lactose, nuts, sulphites,

In season: April – June

Method

  1. Heat a griddle well over medium-high heat and cook the chicken breast for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
  2. Meanwhile, wash and hull the strawberries and cut them into wedges; wash and dry the baby spinach; roughly chop the pistachios.
  3. Dress the spinach and strawberries with the oil, balsamic vinegar and some black pepper.
  4. Add the chicken, crumbled feta and pistachios and serve with the multigrain bread.

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