22/09/2021
Ingredients
4 boneless skinless chicken breasts (about 20 ounces)
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup reduced-sodium chicken broth
1 cup diced asparagus spears
6 cups torn fresh spinach
2 cups sliced strawberries
1/4 cup chopped pecans, toasted
1 diced mango
citrus dressing
1/2 cup sliced strawberries
1/3 cup orange juice
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon sugar
1/2 teaspoon chili powder, optional
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Instructions
Sprinkle the chicken with pepper and salt. Pour chicken broth into a large skillet and bring to a boil.
Add chicken; reduce heat. Cover and simmer chicken for 12 to 14 minutes or until chicken is tender and fully cooked, turning once halfway through cooking time.
If steaming asparagus, do so while chicken is cooking. Steam 5-10 minutes, depending on thickness, until tender.
Meanwhile make the dressing. In a blender or food processor combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder (if using), freshly ground black pepper, and salt. Cover; blend or process until smooth. Taste and adjust seasoning, if needed.
Transfer mixture to a small saucepan and bring just to a boil. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally. Keep warm until needed.
Once chicken is cooked, remove from broth and let cool slightly, then slice thinly. In a large bowl, toss together the spinach, strawberries, mango, asparagus, and chicken.
Drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.
Notes
Dressing makes 3/4 cup.
