Servings : 4
Ingredients
- 1 cup pecan halves
Chicken
- 4 boneless, skinless chicken breast
- 1 Tbsp kosher salt
- 2 tsp pepper
Salad
- 10 oz baby spinach or baby spinach blend
- 1 lb strawberries stemmed and sliced
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Instructions
Chicken
- Preheat grill to medium heat. Season chicken with salt and pepper. Grill over medium heat 8-10 minutes per side, or until juices run clear and chicken is no longer pink. Let rest 5 minutes. Slice into thin slices.
Salad
- Arrange spinach evenly among 4 salad bowls. Top with strawberries. Fan chicken over spinach. Sprinkle with pecans. Dress as desired.
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