SMALL TOWN YOGINI

The best part about this spring salad?! It’s healthy, easy & fast. It takes me longer to cube the chicken than it does to make the rest of it. This is best when strawberries are in season, so make sure you have red, ripe berries. Read on for the recipe.

A lot of ingredients here are approximations... which is exactly why I’m not a baker. I tend to throw stuff together and not be too precise. I’ve found that with good combinations like this, you can improvise. Don’t have dijon mustard? I’ve used stone ground mustard before & it was amazing. Don’t have feta cheese? Goat cheese works nicely, too. Try it out, throw some stuff together and have fun!

Recipe:
Serves 2

Dressing:
¼ cup olive oil
⅛ cup honey
2-3 tbsp dijon mustard
2 tbsp white wine vinegar
Salt & Pepper

Salad:
2-3 cups spinach (depends on how much green you want)
1-2 cups chicken, cubed
1 tbsp olive oil
1 cup ripe strawberries, sliced
⅓ cup feta cheese
¼ cup walnuts

•Whisk all of the dressing ingredients together.
•Place the cubed chicken in a bowl and pour a tablespoon or so of dressing on it. You don’t want to put too much, or it might scorch when cooking. Stir the chicken until coated lightly and evenly.
•Heat a skillet (I use nonstick) to medium high heat. When it’s hot, add the tablespoon of olive oil. Let the oil heat, then add the chicken. Cook for 3-4 minutes (without stirring it) to get a nice light brown crust on it. Then stir it around and let it cook evenly until done, just a few more minutes. It should have a gorgeous honeyed-brown look to it. When it’s done, remove from heat.
•In the meantime, you can place the spinach and strawberries in a big bowl & add a little of the dressing. Just add a little at first... if it’s not enough you can always add more, but no one likes a soggy salad. Toss with tongs to coat it evenly.
•Divide the spinach mixture to your dinner plates. Add the feta and walnuts. Add the chicken.
​•EAT!

Let me know how it is or if you adapt it somehow!

Love & Light.