Ingredients
- 1 boneless, skinless chicken breast, about 8 oz
- 9 oz package of prewashed baby spinach leaves (for salad)
- 1/4 red onion, sliced thinly
- 4 oz. fresh strawberries, hulled and sliced into 1/4 inch slices
- 4 oz. toasted whole pecans or walnuts (or 3 oz. sliced almonds)
- 2 oz. crumbled goat cheese or feta cheese
- 1 bottle Fat Cat Strawberry Serrano Hot Sauce
- salt and pepper to taste
- 1 tsp olive oil
Instructions
- Heat grill or saute pan over medium heat. If using grill, coat chicken breast with oil and season with salt and pepper prior to grilling. If using pan, add oil as pan heats up.
- When grill/pan is hot, grill/saute chicken breast, charring/browning it in spots, about 5-6 min per side until full cooked.
- In final minute of cooking, pour about 2 oz. of Fat Cat Stawberry Serrano over chicken and toss to coat, continuing to cook until sauce has formed a glaze over the chicken. Set on plate to rest when done.
- As chicken rests, in a large mixing bowl combine spinach, onion and nuts and toss thoroughly to mix. Season with salt and pepper and set aside.
- When chicken is cool enough to handle, slice into 1/4 slices and add to salad.
- Drizzle another 1 to 2 oz of Fat Cat Strawberry Serrano into the salad mixing bowl as the dressing for the salad. Toss to cover everything with the sauce/dressing and serve.
Notes
For quicker and more even cooking, pound the chicken breast out to even thickness before putting on grill or in pan.