Approximate cooking time: 15 minutes
Serves 4
Salad Ingredients:
- 4 boneless, skinless chicken breasts
- 1 lbs fresh spinach, torn
- 2 (cup) Granny Smith apples, chopped
- 3/4 (cup) fresh bean sprouts
- 1/2 (cup) fresh strawberries, sliced
- 1/4 (cup) bacon, cooked and crumbled (optional)
Dressing Ingredients:
- 3/4 (cup) vegetable oil
- 1/3 (cup) white wine
- 1 (small) onion, grated
- 1/2 (cup) sugar or honey
- 2 (teaspoon) Worcestershire sauce
- 2 (teaspoon) salt
Directions:
- Preheat outdoor grill for medium-high and oil grates (for stovetop cooking use a heavy bottomed skillet over medium heat).
- Season chicken breasts with sea salt and freshly ground black pepper.
- Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Note: If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F. If you are roasting chicken in the oven, place chicken on baking tray at 350F for 40 minutes, or until fully cooked.
- In a large salad bowl, combine the first five ingredients. In a small bowl, whisk together all dressing ingredients. Just before serving, pour over salad and toss.
Photo Credit: CS Monitor