One thing's for certain: There's nothing better to whip up on a hot summer evening than a tasty citrus salad. This puppy's packed with plenty of lean protein, healthy fats, and satiating fruits and veggies. Give this delicious dish a try the next time you're looking for something sweet to whet your palette - your tastebuds (and waistline!) will thank you.
INGREDIENTS
4 cups of baby spinach leaves
1/2 cup of fresh blueberries
1/2 cup of fresh strawberries
1/2 cup of mandarine oranges
2-3 tbsp. of feta cheese
2-3 tbsp. of slivered almonds
1 large boneless, skinless chicken breast
Olive oil, salt, and pepper
Dressing
1/4 cup of olive oil
1 tbsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. honey
Squeeze of lemon juice, Mrs. Dash chicken grilling seasoning, salt
INSTRUCTIONS
1, Wash and dry your fruits and spinach leaves. (If the spinach remains wet, it won't absorb your dressing very well.)
2. Slice your strawberries and drain a can of mandarine oranges.
3. Sprinkle both sides of your chicken breast with salt, pepper, and Mrs. Dash grilling blends.
4. Preheat a skillet on medium-high, then lightly coat with 2-3 teaspoons of olive oil. Put the chicken in the skillet and cook until the juices run clear (about 8-12 minutes). Turn the chicken occasionally as it cooks to ensure it browns evenly.
5. Mix all your dressing ingredients into a jar and add some salt for tasting. Shake the jar until the mixture is well-combined, then toss your dressing into the spinach leaves. Add the fruit and feta cheese, then toss again. If you like, squeeze some lemon juice over your salad.
6. Roast your almonds in a second skillet on medium-high heat for about 1-2 minutes, then add to the salad.
7. Once your chicken is finished, remove it from the skillet and slice or chop the meat. Allow it to cool before adding to the salad.
8. Serve up your salad on two plates. Bon appetit!
This meal goes perfect with the #12Week Gold Standard Nutrition Program!