Chicken Strawberry Lunch (Print Version)

A burst of color with strawberries, tender chicken, feta sprinkles, nuts, and crisp greens coated in a zippy vinaigrette makes this lunch pop.

# Ingredients:

→ Main Ingredients

01 - 60 millilitres balsamic vinaigrette
02 - 40 grams thinly sliced red onion
03 - 30 grams almonds, sliced
04 - 60 grams crumbled feta
05 - 150 grams strawberries, sliced up
06 - 120 grams salad greens, mixed
07 - 0.5 teaspoon black pepper
08 - 0.5 teaspoon salt
09 - 1 tablespoon olive oil
10 - 2 chicken breasts, boneless skinless

# Steps:

01 - Dig in right away or stash in the fridge until it's time to eat.
02 - Use tongs to toss the salad so the toppings and dressing cover everything nicely.
03 - Splash the balsamic vinaigrette over everything.
04 - Arrange the chicken slices over your stacked up salad.
05 - Once rested, cut the chicken into bite-size strips.
06 - Toss slices of red onion all over the salad.
07 - Shake sliced almonds over the rest of your salad goodies.
08 - Crumbled feta goes over the greens, strawberries, and everything else.
09 - Toss the strawberry slices on top of your bed of greens.
10 - While your chicken chills, throw mixed salad greens into a big bowl.
11 - Take the chicken out and let it cool for 5 minutes to stay juicy. Put it on a board.
12 - Pop the chicken into the hot pan. Let each side get golden for 6 or 7 minutes till the middle hits 74°C.
13 - Sprinkle salt and pepper on the chicken, making sure both sides are seasoned.
14 - Get the olive oil hot in your pan on medium heat.

# Notes:

01 - Want more flavor? Let your chicken chill with olive oil, lemon juice, and some fresh herbs for half an hour beforehand.
02 - Swap in goat cheese if you're not feeling the feta.
03 - Toast up some walnuts or pecans and toss them in if you like crunch.
04 - Try using a strawberry-based vinaigrette if you want a sweeter hit.
05 - Be sure to let your chicken cool down before cutting so it stays tender and juicy.

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