We’re BACK! But we’ve made some changes. Look around.
Jam? On Salad? Whaaat? Experimenting with new ingredients keeps nourishment interesting. This is a unique way to perk up your salad on a hot summer day. FAST. FRESH. FUN!
1oz Dijon Mustard
1oz Jam (we like Strawberry, Raspberry or Pear)
8oz chicken breast strips
1oz salted almonds
3-5oz baby spinach
2oz feta cheese
Salt and Pepper
A pinch of sugar
In a small bowl, stir to combine Dijon, jam, 2 tablespoons olive oil and 1 tablespoon vinegar. Whisk until smooth and season to taste with salt and pepper. Set aside until ready to serve.
Pat chicken dry , then season all over with salt and pepper.
Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer. Cook undisturbed until browned on the bottom, about 3-4 minutes. Stir and continue cooking until cooked through, 2-3 more minutes. Reduce heat to medium; add 1 tablespoon vinegar and a pinch of sugar. Cook, stirring until vinegar is reduced to a glaze and chicken is coated; 1-2 minutes.
Plate spinach, then top with crushed almonds and balsamic chicken.
Drizzle with dressing and crumble feta over the top. Enjoy!