Chicken, Stawberry and Fennel Salad | |
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Servings: | 6 | Serving Size: | | Prep Time: | 15 mins | Total Time: | 40 mins plus marinate time |
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Layered salad with lemon oregano chicken, fresh strawberries, shaved fennel and almonds. |
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| NUTRITIONAL INFORMATION 420 Calories; 41 g Carbohydrates; 15 g Fat; 2.5 g Saturated Fat; 32 g Protein; N/A Cholesterol; 10 g Fiber; N/A Potassium; 220 mg Sodium; N/A Added Sugars |
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Ingredients | | 4 tsp Lemon Juice, Fresh | 1 tsp Dijon Mustard | 1/8 tsp Kosher Salt | Pinch Ground Black Pepper | 1 tsp Oregano, Chopped | 5 tsp Olive Oil | 1/4 tsp Honey | 1 lb Boneless, Skinless Chicken Breast | 2 tbsp Red Quinoa, Dry | Salad: | 1-1/2 cup Cooked Black Barley | 3 oz Fennel, Julienned Slice Fine | 1-1/2 tsp Balsamic Vinegar | 3 cup Strawberries, Quartered | 3 cups Baby Kale | 2-1/2 cups Romaine, Chopped | 1-1/2 cup Spinach, Baby | 3/4 cup Broccoli, Thin Sliced | 3/4 cup Cauliflower, Florets | 6 tbsp Almonds, Toasted, Chopped |
| Preparation | 1. Lemon Oregano Chicken: Whisk together lemon juice, Dijon, salt, black pepper, fresh oregano, olive oil, and honey. Cut chicken into about 4 oz portion sizes. Toss chicken breasts with lemon Dijon vinaigrette and marinate for 1 -4 hours. Remove chicken from marinade and pan sear both sides on a hot pan and finish in a 350 degree oven until cooked through, about 5-10 min. | 2. Quinoa Crunch: Only need 2 tbsp for this recipe but might as well make enough to cover your skillet. Rinse quinoa by submerging in water and then strain in a fine mesh strainer. Over medium heat, toast in a hot dry skillet for about 10 minutes, stirring often. Quinoa should be dark brown with a crunch. | 3. Salad: Combine quartered strawberries and shaved fennel in a bowl and marinate with balsamic vinegar. Mix together the greens and the sliced cauliflower and broccoli in a large bowl. Add the cooked black barley, and remaining ingredients. Toss with favorite dressing and serve. | Tips & Notes | |
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