Spinach and strawberry salad with lemon chicken recipe || Food

I said yesterday that I would give you the key to this food, and btw the recipe I love and follow down below is off a website so I will leave a link to his absolutely AMAZING recipes ~ here it is! :



(All photos in this blog are from google)


For the chicken:

juice of 1 lemon
1 small diced shallot
3 minced cloves of garlic
¼ cup of white balsamic vinegar
1 teaspoon of Dijon mustard
1 teaspoon of sugar
⅓ cup of olive oil
Kosher salt and fresh cracked pepper to taste
3 boneless skinless chicken breasts.

For the vinaigrette:

¼ cup of white balsamic vinegar
1 teaspoon of grainy mustard
1 teaspoon of honey
⅓ cup of olive oil
½ teaspoon of poppy seeds
½ teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste.

For the salad:

2 cups of cooked Bob’s Red Mill Quinoa
6 cups of packed baby spinach
1 cup of sliced strawberries
1 cup of blueberries
½ cup of toasted almonds
1 sliced avocado
2 sliced yellow bell peppers, roasted, scraped and seeded
¼ cup of crumbled feta cheese
¼ cup of crumbled goat cheese
½ cup of micro greens.


Chicken: In a large bowl whisk together the lemon juice, shallot, garlic, vinegar, mustard, sugar, olive oil, salt and pepper until combined and submerge the chicken breasts and marinate for 4 hours.
Once it’s done marinating remove the chicken and grill it over high heat on for 5 to 6 minutes on each side or until cooked throughout. Slice and set aside.
Vinaigrette: Whisk together all of the ingredients in a medium size bowl until completely combined.
To Plate: Simply combine all of the salad ingredients together and place on a platter. Next place the sliced chicken over the top and drizzle on the vinaigrette.


Like and follow if you enjoyed:) again, the method I use is copied because that is the exact method I use 🙂 link here: