Friday, June 19, 2009

Early summer salad

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 4


1/2 pound boneless chicken breasts
1 cup fresh strawberries, sliced
5 ounces fresh spinach
2 tablespoons crumbled feta
Olive oil (optional)


Heat the oven to 350 degrees.

Cover a baking sheet with parchment.  Season both sides of the chicken with salt and freshly ground black pepper. Place it on the parchment paper.

Bake for 20 minutes. Cool. Shred with your fingers. 

Wash and dry the spinach. Divide it between 4 plates. 

Top each serving of spinach with 1/4 cup sliced strawberries, 1 1/2 teaspoons of feta, and 1/4 of the shredded chicken.

Dress lightly with olive oil (optional).

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