After ‘being on vacation’ for the last 6 weeks, we (my husband and I) are going on a diet. Personally, I’m happy with grilled chicken and steamed broccoli or salads for dinner. My eating habits come from my days of competing in the Miss Texas Organization. It’s amazing what you learn to like when you have to walk on stage in a bikini in front of hundreds of people. My husband on the other hand is Greek and comes from a meat and potatoes family, so salad as a meal is not on his radar. As a compromise, I strive to create meals that are both healthy and substantial enough to satisfy my meat and potatoes man.
This meal was no exception. Protein, cheese and caramelized onions provide a bit of panache to the hearty salad. Top it off with the tangy-sweet strawberry balsamic vinaigrette and you get something that “for a salad, it is pretty darn good.”
Oh and don’t forget the wine!
1 lb. of chicken breast tenders
Salt and Pepper
1 yellow onion, sliced
1 tbsp. olive oil
2 tbsp. butter
2 -3 cups of Spinach and Romaine lettuce
½ cup of baby bella mushrooms, chopped
½ of a red bell pepper, chopped
3 carrots, sliced
3 tbsp. high quality balsamic vinegar
6 tbsp. olive oil
2 cups of strawberries, sliced
2 tsp. honey
Salt and pepper
- Pre-heat oven to 400 degrees. Prepare chicken by placing it on a roasting pan and sprinkling with salt and pepper. Bake for 15 – 20 minutes. (Ok so it’s not grilled but close enough.)
- Caramelize onions by placing olive oil and butter in a large flat skillet over medium high heat. Add onions and move around to coat. Allow onions to sit for 5 minutes before stirring. Continue for 15 – 20 minutes. If the onions begin to look dry, add a bit of water. Onions should look brown and a bit crispy.
- Prepare dressing by placing vinegar, olive oil, strawberries, honey, salt and pepper in a blender and pulse for 30 – 60 seconds. Taste and adjust accordingly: acidic, add more olive oil; tart, add more honey; bland, add more strawberries; oily, add more vinegar.
- Put lettuce, spinach and veggies on a plate. Add onions and sliced grilled chicken.
Spoon dressing on top and sprinkle with feta.
Serve with a nice glass of red wine and a smile!