Ingredients
Directions
This salad is very versatile as you can add as many berries or fruit alternatives as you desire. It's fresh, it's tasty and is a perfect light lunch.
Preheat the oven to 200C°.
Bake the chicken breast in the oven for 20 minutes or until done.
Meanwhile, in a large serving bowl place the spinach at the bottom, then add the strawberries, the avocado and goat cheese.
Once the chicken is done, either shred it with two forks or dice it and add it to the bowl.
Top with balsamic vinegar, salt and pepper.
I often make this as a vegetarian version too. Especially if serving as a side dish rather than a main meal.
2 servings
- Amount per serving
- Calories450
- % Daily Value *
- Total Fat 26.4g34%
- Saturated Fat 6.2g31%
- Cholesterol 83mg28%
- Sodium 193mg9%
- Total Carbohydrate 23.3g9%
- Dietary Fiber 11.6g42%
- Total Sugars 8.1g
- Protein 34g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
This salad is very versatile as you can add as many berries or fruit alternatives as you desire. It's fresh, it's tasty and is a perfect light lunch.
Preheat the oven to 200C°.
Bake the chicken breast in the oven for 20 minutes or until done.
Meanwhile, in a large serving bowl place the spinach at the bottom, then add the strawberries, the avocado and goat cheese.
Once the chicken is done, either shred it with two forks or dice it and add it to the bowl.
Top with balsamic vinegar, salt and pepper.
I often make this as a vegetarian version too. Especially if serving as a side dish rather than a main meal.
Done