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