Grilled chicken and fresh strawberry salad (quick and easy!)

This meal requires minimal prep and is packed with nutrients, protein, and flavor. If you plan to make a large batch for leftovers, I suggest keeping all ingredients separate so your salad is fresh and crunchy. Feel free to write in the comments section about how you liked it, or if you’d like to share your own variations.

Ingredients:

• Chicken breast

• Spring mix (or your favorite salad mixture. Dark leafy greens are preferred for nutrients!)

• Fresh strawberries

• Red onion (optional)

• Balsamic vinaigrette

• Sunflower seeds

Directions:

Butterfly your chicken breast and season both sides with salt and pepper. Rinse the strawberries and lettuce and lay out to dry. Thinly slice as much red onion as you’d like. Drizzle olive oil in a pan and heat to medium high. Cook chicken for 5-7 minutes on both sides, or until cooked through. (Internal temperature should be 165°F) Place chicken on cutting board and thinly cut at an angle against the grain. Thinly slice strawberries. You can make your own dressing with the recipe below, or use store bought. I find that BRIANNAS Home Style creamy balsamic dressing works well if you prefer not to make your own. (Remember, a little goes a long way!)

If you would like to make you’re own balsamic dressing:

• 2 tablespoons honey

• 1 tablespoon dijon mustard

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper (freshly ground is best)

• 1 finely chopped garlic clove

• 1/4 cup balsamic vinegar

• 3/4 cup extra virgin olive oil

Enjoy!