2 medium chicken breasts
½ tsp garlic powder
Salt and pepper to taste
1 bag of Janefield Hydroponic spinach
½ cup Ettrick Gardens Strawberries chopped
¼ cup goats feta cheese crumbled
¼ cup organic walnuts chopped NZ Nuts
½ small red onion
3 Tablespoons extra virgin olive oil Dunford Grove
2 Tablespoons balsamic Vinegar
½ Tablespoon maple syrup
1 teaspoon dijon mustard
Pinch of salt
To prepare chicken:
Heat a heavy based fry pan to high heat, season the chicken breast with the garlic powder salt and pepper, then place in the pan cook on each side until nice and brown then turn down to allow the chicken to cook through, check by cutting in the centre, if pink, cook a little longer.
Make the dressing by putting all the ingredients in a small jar and shaking until you have a consistent mixture.
On a large platter or bowl, layer the spinach on the platter, then top with the chopped strawberries, feta cheese, walnuts and sliced up chicken breast, then drizzle over 2 tablespoons of the dressing.
(You can serve the salad with the chicken warm or cold).
Recipe from Elizabeth Marshall.