When it’s hot outside nothing tastes better than a salad! I like to grill several packages of boneless, skinless Smart Chicken breasts and thighs and freeze them to use later in recipes like this.
3 cups baby spinach leaves
2 cups romaine lettuce, chopped
1 pint fresh strawberries, sliced
1 package boneless, skinless Smart Chicken breasts or thighs
1 cup sweet glazed pecans, recipe follows
1 bottle Wine Vinaigrette Dressing
¼ cup feta cheese, optional
Remove Smart Chicken from package; season with salt and pepper and place on plate. Grill Smart Chicken, approximately 7 to 8 minutes, or until a digital thermometer reads 160 degrees F. Do NOT overcook. Place on a cutting board, slice, cover with foil and set aside.
Remove the stems from the spinach and tear into bite-size pieces. In a large salad bowl, combine spinach, romaine lettuce, strawberries, and grilled Smart Chicken. Toss well. Sprinkle with vinaigrette dressing, to taste. Top with sugared nuts and feta cheese, if using. Serves 6 to 8, depending on size of salad.
Note: I like to use Brianna’s Homestyle Blush Wine Vinaigrette Dressing in this recipe.
Sweet Glazed Nuts
1 Tablespoon unsalted butter
1 Tablespoon honey
1 cup pecan pieces
Preheat oven to 300 F. Lightly coat pan with cooking spray, butter or oil. Combine butter and honey in a saucepan and heat on low until syrupy. Add nuts and toss to coat. Spread nut mixture into baking dish. Bake until nuts are golden and syrup bubbles, about 15 minutes. Stir occasionally to break up clumps. WATCH CAREFULLY. DO NOT LET BURN. Remove from oven and cool.