Spring is here, and with it brings young spring plants and one of them of course is Spinach, and this delicious dish accompanied with a homemade Balsamic herb vinaigrette which is loaded with nutrients.
Spinach- Snap pea Salad with sage breaded chicken
March 28, 2018
: 4
: 15 min
: 15 min
: 30 min
: Easy
Spring in a Salad, fabulous and nutritious
Ingredients
- 1 Lb Chicken tenders ( organic if possible)
- 1 egg, lightly beaten
- 1/4 cup sour cream
- 3/4 cup Italian flavored bread crumbs
- 1 1/2 teaspoon ground sage
- 5 Oz baby spinach
- 2 cups snap peas, chopped
- 2 cups sliced fresh strawberries
- 2 avocados, sliced thinly
- 1/4 cup roasted unsalted chopped almonds (omit if allergic)
- 1/4 cup snipped , lightly packed fresh basil leaves.
- For Herb Vinaigrette:
- 1/2 cup white balsamic vinegar
- 1/2 cup olive oil
- 1/2 cup flat leaf parsley leaves
- 1/ cup Basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
Directions
- Step 1 Vinaigrette: In a blender, combine all vinaigrette ingredients until smooth, refrigerate. makes about 3/4 cup.
- Step 2 Preheat oven to 400 ° F coat a 15*10 inch baking pan with non stick spray.
- Step 3 In a medium bowl, whisk together egg and sour cream. Stir together bread crumbs and sage in another bowl. Add chicken to egg mixture, stir to combine bread chicken tenders completely . Arrange chicken in single layer, leave space between each piece.
- Step 4 Bake for 15 minutes, turning after 5 minutes, until chicken is no longer pink.
- Step 5 Meanwhile, divide spinach, snap peas, strawberries and avocado. top with chicken almonds, and drizzle with vinaigrette.
- Step 6
