Market Fresh: Balsamic Chicken and Lentil Salad With Strawberries

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Celebrate summer’s bounty by shopping at one of the area’s many farmers markets and enjoy getting creative in the kitchen with fresh, farm-to-table produce. Each week during the summer, we’ll feature a simple-yet-nutritious recipe for savoring your market haul. This week: balsamic chicken and lentil salad with strawberries, spinach and red onion.

One of the best features of summer is prime access to farm-fresh fruits and vegetables at your local farmers market. It’s easy to incorporate these juicy ingredients into your favorite recipes–or try a heart-friendly, Pritikin-approved recipe by Renown Chef Chris Wyatt.

Here’s a roundup of the region’s farmers markets and a Wyatt’s recipe for balsamic chicken and lentil salad featuring strawberries, cherry tomatoes and baby spinach — all available from your local grower.

Balsamic Chicken and Lentil Salad
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Servings4people
Prep Time15
Cook Time15
Cook Time
15
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Ingredients
  • 2 8-ounce boneless, skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 small red onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1 green apple, diced
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 cup fresh strawberries, diced
  • 2 cups baby spinach, washed and pat dry
  • 1 cup cooked lentils
  • 1 tablespoon no-salt-added stone-ground mustard
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon ground black pepper
  • canola oil nonstick spray
Instructions
  1. Lightly spray canola pan spray into a nonstick pan over medium heat. Add chicken breasts and cook until an internal temperature of 165 degrees is reached (about 15 minutes), then add balsamic vinegar and turn chicken to coat.
  2. Meanwhile, toss together the red and green onion, apple, tomatoes, strawberries and black pepper in a medium bowl.
  3. Remove chicken and set aside.
  4. Increase heat to balsamic vinegar until it just begins to thicken. Then, add the stone-ground mustard to the vinegar and combine.
  5. Layer spinach, vegetable/fruit mixture, lentils and sliced chicken and garnish with chopped parsley.
  6. Lightly spoon vinegar/mustard mixture over salad and enjpy.
Recipe Notes

Recipe created by Renown Health Chef Chris Wyatt.

Search Recipes by Course or Cuisine!
Ingredients
  • 2 8-ounce boneless, skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 small red onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1 green apple, diced
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 cup fresh strawberries, diced
  • 2 cups baby spinach, washed and pat dry
  • 1 cup cooked lentils
  • 1 tablespoon no-salt-added stone-ground mustard
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon ground black pepper
  • canola oil nonstick spray
Instructions
  1. Lightly spray canola pan spray into a nonstick pan over medium heat. Add chicken breasts and cook until an internal temperature of 165 degrees is reached (about 15 minutes), then add balsamic vinegar and turn chicken to coat.
  2. Meanwhile, toss together the red and green onion, apple, tomatoes, strawberries and black pepper in a medium bowl.
  3. Remove chicken and set aside.
  4. Increase heat to balsamic vinegar until it just begins to thicken. Then, add the stone-ground mustard to the vinegar and combine.
  5. Layer spinach, vegetable/fruit mixture, lentils and sliced chicken and garnish with chopped parsley.
  6. Lightly spoon vinegar/mustard mixture over salad and enjpy.
Recipe Notes

Recipe created by Renown Health Chef Chris Wyatt.

RELATED:  Savor the Season! Get Fresh at Your Local Farmers Market

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