For this recipe, you will need: skinless and boneless chicken breasts, baby spinach, strawberries and walnuts.
This grilled chicken, spinach and strawberry salad is perfect as a light lunch on its own, or ditch the chicken and enjoy as a delicious braai side!
Serves 4 EASY 20 mins
Season 4 skinless and boneless chicken breasts with 7g (1 tbsp) ground paprika, salt and freshly ground black pepper. Set aside. Heat a griddle pan over medium-high heat. Place the seasoned chicken breasts in the pan and grill until cooked, about 5 minutes per side. Remove from heat and cut into thick slices. Set aside. To assemble, place 80g baby spinach leaves, 250g fresh strawberries (cut in half lengthways) and 100g lightly toasted walnuts on a serving platter. Arrange the slices of chicken breast on top. Drizzle with balsamic reduction. Serve immediately.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
