Perfect, not only for those that love a bit of alliteration but also for anyone wanting a really refreshing mix of flavours for lunch or dinner! If you are really anti spinach, you can always swap it for rocket or romaine lettuce.
Ingredients:
2 tbsp fresh lemon juice
½ tsp Dijon mustard
60ml extra virgin olive oil
150g spinach
250g chicken breasts, cut into pieces
400g strawberries, thinly sliced
95g chopped roast pecans
¼ red onion, thinly sliced
150g feta or similar
Salt and pepper to taste
Find your chicken here. You can also grab locally produced olive oil here and you can find most of the other ingredients from the region’s farmshops. You can find locally made feta style cheese from these producers.
Method:
Start by cooking the chicken – you can choose to roast or pan fry – entirely your choice! Make sure the chicken is cooked and leave aside to cool.
In a large bowl, add the lemon juice and mustard and whisk. While whisking, slowly add the oil until the dressing is combined. Season with salt and pepper.
Slice the chicken and add with the spinach, strawberries, onion and nuts to the bowl with the dressing and combine.
Pile the salad onto the plates and top with the remaining pecans and a crumbling of feta.
