Ingredients
2 cups quartered strawberries, divided
2 tablespoons balsamic vinegar
¼ teaspoon salt plus 1/8 teaspoon, divided
½ teaspoon ground pepper, divided
3 tablespoons extra-virgin olive oil
1 tablespoon ketchup
1 tablespoon strawberry preserves
1 pound chicken tenders
1 (5 ounce) package baby spinach
½ cup sliced almonds, toasted
½ cup crumbled feta cheese
½ cup torn fresh basil leaves
Directions
Preheat grill to medium-high.
Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.
Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.
Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG.
