Spinach salad becomes a meal with the addition of grilled chicken, ripe strawberries, crisp cucumbers and pecans. Drizzle with your favorite dressing to create the perfect summertime salad.
10m
PREP TIME
14m
COOK TIME
190
CALORIES
6
INGREDIENTS
Servings: 6
Ingredients
- 1 1/4 pounds boneless skinless chicken breast
- 3/4 cup Lawry's® Honey Bourbon Marinade, divided
- 1 package (6 ounces) baby spinach leaves
- 1 cup strawberries, cut into halves
- 1/2 cup sliced cucumber
-
1/4
cup
toasted
pecans
![substitution]( "substitution")
Substitutions available
- walnuts
KEY PRODUCTS
INSTRUCTIONS
- 1 Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- 2 Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with remaining marinade. Cut chicken into thin slices.
- 3 Toss spinach, strawberries and cucumbers in large bowl. Top with chicken and nuts. Serve drizzled with balsamic vinaigrette or other sweet dressing, if desired.
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