Berried Spinach Salad1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- boneless, skinless chicken breasts
- 3 Tbsp
- vegetable oil, divided
- 1/2 tsp
- 1/4 tsp
- 1 pkg
- spinach, cleaned and stemmed
- 1 pt
- strawberries, hulled and cut in half
- 1 small
- red onion, thinly sliced
- 2 Tbsp
- cider vinegar
- 1 Tbsp
- 1 tsp
- poppy seeds
1Cut chicken into 1 inch cubes.
2In large skillet over medium heat, saute chicken in 1 tablespoon oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 teaspoon salt and pepper.
3With slotted spoon, remove chicken to large bowl; cool.
4Remove and reserve pan dripping in skillet.
5Tear spinach into bite size pieces.
6Place in bowl with chicken.
7Add the cut strawberries and onion.
8In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt and the reserved pan dripping until well blended.
9Pour over salad and toss lightly to combine.