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Ingredients

Balsamic Vinaigrette

• 1/3 cup extra-virgin olive oil (80 ml)
• 2 tablespoons balsamic vinegar (30 ml)
• 1 teaspoon maple syrup (5 ml)
• 1 small clove garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Salad

• 2 boneless, skinless chicken breasts
• 6 cups mixed salad (I used a blend of spinach, arugula and red cos lettuce)
• 2 cups sliced strawberries (10 oz)
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup roughly chopped walnuts (29 g)

Instructions

Balsamic Vinaigrette

1. Make the vinaigrette by adding the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper to a cup or jar and whisk well. Taste and season with additional salt and pepper if needed.

Chicken Prep

1. Cut the chicken in half lengthwise so that you end up with 4 smaller, thin fillets. Sprinkle both sides of the chicken breasts with salt and pepper.
2. Heat a large skillet over a medium-high heat. Add 2 tablespoons of the balsamic vinaigrette to the pan. When the vinaigrette is hot add the chicken pieces and cook about 5-6 minutes until browned. Flip the chicken oven and cook the other side about 3-4 minutes until the chicken is browned and cooked through. The vinaigrette will form a glaze on the chicken that should brown nicely. Make sure to stir around the chicken every so often to keep from burning.
3. Remove the chicken from the heat and cut into cubes. Set aside as you prep your salad.

Salad Assembly

1. Add the salad mix to a large salad bowl along with the strawberries, onion, avocado and walnuts. Add the chicken. Toss the salad together to mix.
2. Pour the remaining vinaigrette over the salad and toss once more to fully coat everything in the vinaigrette.
3. Season the salad with more black pepper and enjoy.