Spinach Berry Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette
Serves: 1 salad
  • ½ cup water
  • 1 tbsp. chia seeds
  • 12 mashed raspberries
  • 2 tbsp. balsamic vinegar
  • 1 Tbsp + 1 tsp olive oil
  • 4 oz. skinless, boneless chicken breast
  • 2 cups spinach
  • 5 large strawberries, sliced
  • ⅛ avocado
  1. Combine water, chia seeds and raspberries in small bowl. Set aside in refrigerator for about 3 hours or overnight to allow for chia seeds to turn into a gel-like substance. Cook chicken breast in a small saucepan over medium heat in 1 tbsp. balsamic vinegar and 1 tbsp. olive oil. Cook for about 15 minutes or until fully cooked on the inside of the chicken breast. In a medium bowl, add spinach, strawberries, and avocado. Add remaining olive oil and balsamic vinegar. Take raspberry chia seed gel and pour over the top of the salad. Dice chicken breast and lay on top of salad. Toss ingredients and enjoy!
Nutrition Information
Serving size: 1 salad Calories: 320 Fat: 18g Saturated fat: 3g Carbohydrates: 21g Sodium: 51mg Fiber: 9g Protein: 21g Cholesterol: 47mg
Recipe by Nutrition Twins at https://nutritiontwins.com/spinach-berry-balsamic-glazed-chicken-salad-with-raspberry-chia-vinaigrette/