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Recipe: Strawberry Spinach Salad

Admin · August 31, 2020 ·

Fresh strawberries, spinach and goat cheese salad with grilled chicken breast

Courtesy of Volcanic Hills Winery

  • 2 Tbsp plus 1/3 cup extra-virgin olive oil
  • 1 boneless, skinless chicken breast halves (about 1 3/4 lb), tenders removed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped walnuts
  • 1/4 cup red wine vinegar
  • 1st grainy Dijon mustard
  • 2 tsp honey
  • 1 medium shallot, minced
  • 6 oz loosely packed baby spinach leaves (about 6 cups)
  • 8 oz strawberries, stemmed and quartered (about 1 1/2 cups)
  • 3 oz crumbled goat’s cheese (about 3/4 cup)

Instructions:

Heat 2 Tbsp of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp salt and 1 tsp pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.

While the chicken cooks, toast the walnuts in a dry skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.
In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, mustard, honey, shallot, 1/2 tsp salt and 1/2 tsp pepper.

In a large bowl, combine the spinach, strawberries, goat’s cheese and walnuts and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Serve with a hunk of warm crusty bread and a glass of Volcanic Hills 2018 Rosé.

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