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Posted on 18 June 2016
1 Tbsp pecans3 cups baby spinach1/2 cup halved strawberries1/2 cup blueberries1 yellow tomato, cut into eighths2 purple radishes, thinly sliced1 skinless chicken breast (6 oz), grilled1 Tbsp goat-cheese crumbles Dressing: 1/4 cup sliced strawberries1 Tbsp fresh orange juice1 1/2 tsp red wine vinegar1/2 tsp orange zest1/2 tsp sugar2 Tbsp nonfat Greek yogurt1 large pinch kosher salt
1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth. 2 Toast pecans in a 400°F oven for 2 minutes. Remove from oven. Set aside. 3 In a large bowl, combine spinach, berries, tomato, and radishes. Drizzle with dressing. Toss gently. 4 Divide salad between 2 plates. Place half the chicken on top of each salad. Sprinkle with nuts and goat cheese.
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