Chicken, Spinach, and Strawberry Salad
Gluten-Free • Dairy-Free • Low CarbUnder 30 MinsHigh ProteinStovetopDinnerComfort Food
Medium
20min
420kcal
1person
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A light, nutritious salad combining berries, nuts, and lean protein, perfect for a healthy dinner.
Chicken, spinach, and strawberry salad is the perfect dish for anyone who cares about brain health and wants to introduce the principles of the MIND diet into their menu. This chicken, spinach, and strawberry salad combines the sweetness of seasonal fruit with the savory taste of grilled meat and the crunch of walnuts. The MIND diet places great emphasis on consuming berries, such as strawberries, at least twice a week, as they are rich in flavonoids that delay the aging of neurons. In this recipe for chicken, spinach, and strawberry salad, the base is baby spinach – a treasure trove of folate and vitamin K, which are crucial for cognitive function. The addition of walnuts provides essential omega-3 fatty acids, and olive oil, being the main source of fat in this diet, ensures anti-inflammatory effects. This dish is not only incredibly healthy but also light and quick to prepare, making it an excellent choice for a restorative dinner after work. Thanks to the harmony of flavors and textures, this salad proves that a brain-supporting diet can be a true feast for the palate.
Ingredients
- 150 g Chicken breast (1 smaller fillet)
- 60 g Baby spinach (about 2 solid handfuls)
- 150 g Strawberries (about 1 cup sliced)
- 25 g Walnuts (about ¼ cup)
- 20 g Red onion (¼ small piece)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
Instructions
- 1Clean the chicken breast and season with a pinch of salt and pepper.
- 2Heat a grill pan and fry the chicken breast for about 5-7 minutes on each side, until fully cooked and golden. Let it rest for a moment, then cut into slices.
- 3In the meantime, wash the baby spinach and dry it thoroughly.
- 4Wash the strawberries, remove the hulls, and cut the fruit into quarters or slices.
- 5Cut the red onion into very thin slivers.
- 6Lightly chop the walnuts.
- 7In a small bowl, mix the extra virgin olive oil with the balsamic vinegar to create a simple dressing.
- 8Arrange the baby spinach on a plate, top with the grilled chicken breast, strawberries, and red onion.
- 9Sprinkle everything with walnuts and drizzle with the prepared dressing just before serving.
Chef's Tips
- •If you don't have a grill pan, you can bake the chicken in the oven to avoid deep frying.
- •You can gently toast the walnuts in a dry pan for 2 minutes to bring out a deeper aroma.
- •In the winter season, you can replace strawberries with frozen blueberries (thawed) or pomegranate seeds.
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