STRAWBERRY- AVOCADO SALAD WITH BALSAMIC CHICKEN


INGREDIENTS
  • 1 tablespoon olive oil
  • 16 ounces boneless, skinless chicken breast
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 7 cups baby spinach or mixed greens (washed dried)
  • 2 cups sliced strawberries
  • 1 large avocado, peeled & sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped pistachios
INSTRUCTIONS
  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with salt and pepper. Add to the pan and cook for 5 to 6 minutes on each side.
  3. While the chicken is cooking, whisk together the brown sugar, vinegar and water. Pour the mixture over the chicken and bring to a boil.
  4. Continue cooking the chicken in the balsamic syrup for an additional 3 to 4 minutes until cooked through and no longer pink. Transfer to a platter and keep warm.
  5. Remove the pan from the heat. Whisk in the mustard and thyme. Set aside.
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