Chicken breast: 100g (3.5 oz), Spinach: 50g (1.5 cups, fresh), Strawberries: 100g (2/3 cup, sliced), Avocado: 50g (1/3 medium), Goat cheese: 30g (2 tbsp, crumbled), Walnuts: 15g (1 tbsp, chopped), Red onion: 20g (2 tbsp, thinly sliced), Balsamic vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Honey: 5g (1 tsp), Dijon mustard: 5g (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Season 100g chicken breast with salt and pepper. Grill or pan-cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice. 2. In a small bowl, whisk together 10ml balsamic vinegar, 10ml olive oil, 5g honey, 5g Dijon mustard, 1g salt, and 1g black pepper to make the dressing. 3. In a large bowl, combine 50g spinach, 100g sliced strawberries, 50g diced avocado, and 20g thinly sliced red onion. 4. Add the sliced chicken. 5. Drizzle with the dressing and toss gently to combine. 6. Sprinkle with 30g crumbled goat cheese and 15g chopped walnuts before serving.
