This sweet and savory spinach salad with berries, roasted chicken and citrus vinaigrette, from Chef Susan Ytterberg of Golden Plum Personal Chef Services, is as pleasing to the eye as it is to the palate. Look for Florida berries in season and swap out local greens when you can find them. For a celebratory lunch or a light summer supper, pair it with a glass of dry Reisling, unoaked Chardonnay or rosé.
1 pound organic chicken tenders
non-stick cooking oil spray
coarse salt and freshly ground black pepper
10-ounce box baby spinach
½ cup pecan halves
½ cup crumbled goat or blue cheese
1 cup blueberries
1 cup strawberries, halved or quartered
2 tablespoons orange juice
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
Preheat oven to 400°. Place chicken tenders on foil lined baking tray. Spray with a light coating of oil (or brush with the oil of your choice) and season with salt and pepper. Bake for 15-17 minutes or until they reach an internal temperature of 165. Rest for at least five minutes and chop into cubes or chunks.
Place spinach leaves in a large bowl or on a platter. Align your salad toppings in horizontal rows so there is a striped effect.
Mix remaining ingredients together with an additional pinch of salt, drizzle over salad and serve.
For more of Chef Susan’s recipes, visit our Archives.