Strawberry Spinach Chick'n Salad with Balsamic Drizzle

Recipe:

Strawberry Spinach Chick'n Salad with Balsamic Drizzle

Serves: 4
Prep Time: 15 min
Cooking: 15 minutes
Recipe By: Elizabeth Varga

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Ingredients

For the salad:

3/4 cup raw walnuts

1 package Abbot’s Chopped Chick’n

10 ounces fresh baby spinach

1 quart strawberries, quartered

3/4 cup vegan feta cheese

1/2 small red onion, thinly sliced

For the dressing:

1/4 cup balsamic vinegar

3 tablespoons extra virgin olive oil

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons maple syrup or vegan honey

1/2 teaspoon dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Description

Antioxidant-rich strawberries and brain-boosting walnuts add flavor and crunch to this springy salad. Our tender and juicy Chopped Chick’n takes this from a light side to a substantial-yet-energizing main meal.

Method

  1. Cook the Chopped Chick’n according to package instructions. Set aside and allow to cool slightly.

  2. Toast the walnuts. Heat a skillet over medium-low heat. Add the nuts and toast for 2-3 minutes, until fragrant. Stir frequently and watch closely to avoid burning. Remove from the pan and set aside.

  3. Make the dressing. Whisk together the balsamic vinegar, olive oil, poppy seeds, maple syrup, dijon, salt, and pepper.

  4. Assemble the salad. Place a bed of spinach in a large bowl or platter. Top with the cooked chick’n, toasted walnuts, red onion, strawberries, and vegan feta. Drizzle with dressing and enjoy.

Chick'nAbbots Butcher20 Minute Chef, Mains-and-Gatherings