Friday, September 5, 2014

Chicken & Strawberry Spinach Salad

Well, we have successfully navigated our very first week of school this year. It was rather dicey at times, but I think we have established a good foundation.

And it has been a great mail week. A school book. Our wine of the month quarterly shipment. Decaf coffee pods. Checks and not just bills.

Plus, tomorrow is our last triathlon of the summer. We'll see if all those miles swam, run and biked this year have paid off. My goal is to finish in right around 2 hours. We'll see. My goal is also to have fun. Why put myself through all this stuff if it isn't at least a wee bit enjoyable?!

Today's recipe is definitely more summery than fall. I just finally made it for the third time, and finally remembered to photograph it.

But, I am still sharing it, because it is super easy. And super easy is key when it comes to easing into our fall schedules.

Grilled chicken. Diced fresh fruit. Pre-washed, packaged baby spinach. Already made up dressing.

Can't get any easier. Really and truly.

Chicken Strawberry Spinach Salad
2 (10 oz.) bags of baby spinach
1 pound strawberries, diced
3 kiwis, peeled and diced
1-1/2 lb. boneless, skinless chicken breasts or tenders
salt and pepper
1/3 cup poppyseed dressing

-Spray a skillet with cooking spray and heat over medium-high heat. Lightly sprinkle chicken with salt and pepper, and brown in skillet on both sides until cooked through. OR...Heat your grill to medium high, and grill the chicken breasts until lightly browned.
-Wash, hull and chop strawberries. Peel and dice the kiwis.
-Place spinach and cut fruit in large salad bowl. Cut cooked chicken into bite-sized pieces and allow to cool slightly before adding to greens. Pour dressing over salad and chicken, and toss to coat.

Isn't that gorgeous?! I am planning to keep interspersing this recipe amongst the casseroles and soups this winter. It will remind me that it isn't always winter. Plus, the spinach is so healthy. Wow!

Have a great weekend!