I wouldn't necessarily consider this a "recipe" ... but this salad was so scrumptious I just had to share with y'all. An easy summer weeknight meal that is loaded with healthy fruits and veggies...and a little savory chicken and sweet pecans to take it to the next level of tastiness!
Ingredients (this is based on a meal for two...or three if you consider Baby Henry)
fresh spinach leaves (I used about 4-5 handfuls)
2 chicken breasts
¾ cup garlic & herb bread crumbs
1 ½ tablespoons butter, melted
6 large strawberries, sliced
½ cup fresh blueberries
¼ red onion, sliced
½ cup sweet glazed pecans
Balsamic vinaigrette (bottled or homemade...whatever you prefer)
Heat oven to 375°. Dip chicken in melted butter and coat in breadcrumbs. I prefer this brand:
Place chicken on baking sheet. Cook for about 30-35 minutes or until chicken is golden brown and juices are clear (I always cut into the largest part of the breast to make sure it's cooked through).
While chicken is cooling, plate your salad. Load up the spinach and layer the strawberries, blueberries and onions. If you have feta cheese on hand it adds a very nice touch to the salad...I will be ready to eat 'soft cheeses' again once Henry gets here! :)
Slice chicken and add to salad. Sprinkle pecans all around! I prefer these:
Use desired amount of dressing and enjoy. A delightful summer treat that brings together a savory flavor with the seasoned breadcrumbs and a sweet touch with the fruit and pecans. Yum in this pregnant gal's tum!