Strawberry Balsamic Chicken Salad
Servings: 4 portions
Ingredients
- 2 Grilled, sliced chicken breasts
- 4 cups (1 L) fresh spinach
- 1 cup (250 ml) of strawberries, sliced
- ½ cucumber, sliced into half-moons
- ½ cup (125 ml) raw wild rice (cook according to package directions, yields approximately 1½ c.)
- ¼ cup (60 ml) de Grenoble walnuts, lightly toasted, if desired
- ¼ cup (60 ml) crumbled goat cheese
- 2 tablespoons (30 ml) fresh basil, chopped (or mint)
- Pickled red onions (Omit if you desire a low-FODMAP option)
Vinaigrette
- 3 tbsp (45 ml) olive oil
- 1 ½ tbsp (22.5 ml) balsamic vinegar
- 1 tablespoon (15 ml) lemon juice
- 1 tsp (5 ml) maple syrup
- Salt and pepper to taste
Instructions
- Cook the wild rice according to package directions and let cool slightly.
- Season chicken breasts with salt and pepper, then grill or pan-fry for about 6 to 7 minutes per side (+ if still pink). Let rest before slicing.
- While the chicken is cooking, whisk together the dressing ingredients.
- In a large bowl, combine spinach, strawberries, cucumber, and wild rice.
- Add the chicken, toasted walnuts, and goat cheese.
- Add the vinaigrette, garnish with the pickled onions if desired and fresh herbs.