What You Need:
1 lb. boneless skinless chicken breast halves
3/4 t ground cumin, divided
1/2 t salt, divided
1/4 t pepper, divided
1 t + 1 T of olive oil, divided
2 T of lemon juice
2 T of honey
2 t lemon peel, grated
2 pints strawberries, halved
1 (5 oz.) pkg. baby spinach leaves
1/3 C red onion, sliced thin
How to Make It:
Sprinkle the chicken breasts with 1/4 t of the cumin, 1/4 t of the salt and 1/8 t of the pepper being sure to completely cover the chicken.
Place 1 T of the olive oil into a skillet and set the skillet over medium heat.
When the oil is hot but not smoking add the chicken.
Brown the chicken for 5 minutes, turn and continue cooking 4 more minutes or until the chicken is no longer pink in the middle.
Remove the chicken to a platter and cover loosely with aluminum foil.
Place the lemon juice into a small mixing bowl.
Add the honey and lemon peel and whisk until well combined.
Place the remaining cumin, salt and pepper into the mixture and whisk again until completely incorporated into the dressing.
Gradually whisk in the remaining 1 T of the olive oil.
Place the strawberries, spinach and onion into a large salad bowl and toss.
Pour the dressing over the mixture and toss to coat well.
Slice the chicken and arrange the slices over the salad before serving.
Makes 4 servings
This salad takes a little time to prepare but will be worth it when you see the look on Mom’s eyes when she tastes it. For a little crunch add toasted pecan pieces to the salad before adding the chicken slices.
