Prep Time | 25 minutes |
Cook Time | 25 minutes |
Servings |
12 servings
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- 2 tablespoons olive oil
- 4 chicken breasts diced
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1/4 cup all purpose flour
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 6 cups baby spinach
- 1-1/2 cups strawberries sliced, 12 large strawberries
- 1/2 red onion thinly sliced
- 2 radishes thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 bunch Basil chiffonade
- 1/3 cup olive oil
- 1 tablespoon Dijon Mustard
- 2 teaspoons lemon juice
- 1-1/2 teaspoons balsamic vinegar
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon black pepper
Ingredients
For the Chicken
For the Salad
For the Vinaigrette
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- Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil to the skillet and swirl it around.
- Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the cut chicken in flour, shaking to remove the excess.
- Add the chicken to the skillet and cook, turning once on all sides, until the chicken is browned and nearly cooked through, about 2 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Turn heat to low, stirring, until mixture is slightly thickened.
- Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste.
- In a salad bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.