Strawberry Chicken Salad Lunch (Print Version)

# Ingredients:

→ Main Ingredients

01 - 60 millilitres balsamic vinaigrette dressing
02 - 40 grams red onion, thinly sliced
03 - 30 grams sliced almonds
04 - 60 grams feta cheese, crumbled
05 - 150 grams strawberries, sliced
06 - 120 grams mixed salad greens
07 - 0.5 teaspoon ground black pepper
08 - 0.5 teaspoon salt
09 - 1 tablespoon olive oil
10 - 2 boneless, skinless chicken breasts

# Instructions:

01 - Pop the salad on plates and dig in right away, or chill until mealtime.
02 - Give the whole bowl a gentle toss to make sure the dressing and toppings go everywhere.
03 - Top the whole salad with balsamic vinaigrette.
04 - Layer the sliced chicken all over your salad.
05 - Once it’s rested, cut the chicken into strips or little pieces.
06 - Add the red onion slices across the salad.
07 - Drop the almonds evenly over your salad.
08 - Crumble feta cheese over the top next.
09 - Put the sliced strawberries on top of the greens.
10 - While the chicken takes a break, toss the salad greens into a big bowl.
11 - Move the cooked chicken onto a board and leave it for five minutes so it stays juicy.
12 - Set the chicken breasts in the pan and let them brown for about 6–7 minutes a side, so they're cooked through and hit 74°C inside.
13 - Sprinkle salt and pepper on both sides of the chicken evenly.
14 - Get your olive oil nice and hot in a large skillet on medium.

# Notes:

01 - Let the chicken soak for half an hour in olive oil, lemon juice, and some fresh herbs before you cook it for more flavor.
02 - If you’re not into feta, swap it for goat cheese instead.
03 - Throw in toasted walnuts or pecans for a crunchy twist.
04 - Try making it with a sweet strawberry vinaigrette if you want something different from balsamic.
05 - Give your chicken a few minutes to sit before slicing so it stays moist and tender.

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