Summer Chicken and Spinach Salad
4 boneless, skinless chicken breast, cut into thin strips
2 Tbsp Olive Oil
2 Tbsp Cornstarch
1 onion, chopped
4 cloves of freshly minced garlic
2 teaspoon fresh ground black pepper
1 pinch salt
3 fresh squeezed limes, just the juice!
4 1/2 cups baby spinach leaves
1 cup sliced carrots
1 package of fresh, small cherry tomatoes
1 green pepper, diced
(use any leftover fresh vegetables in your freezer to amp up the nutrients!)
Feta Cheese to sprinkle on top
In a large Ziploc Bag, allow chicken to marinate a couple of hours with the olive oil, cornstarch, onion, garlic, black pepper, salt, and lime juice. When ready to cook, heat a skillet over medium heat and sauté the chicken with all of the marinade until chicken is cooked all the way through.
Serve over Spinach and fresh vegetables, using the excess marinade from the skillet as the dressing. Sprinkle with Feta cheese, and serve with a whole grain crouton if desired!
Enjoy this easy and light summer-ry salad on a busy night!
