Inspired by the last days of strawberry season — bright, unusual, and delicious.
- 2 chicken breasts
- A handful of spinach leaves
- A handful of sorrel leaves (or you can substitute arugula)
- A small red onion
- A handful of basil leaves
- 2–3 plums or nectarines
- A large handful of peeled strawberries
Coat the chicken breasts with olive oil and grill or pan-fry for 5–7 minutes on each side until the meat turns white but remains juicy. Let it cool.
In a large bowl, combine spinach, sorrel or arugula, thinly sliced red onion, and basil leaves. Add the sliced plums or nectarines and the shredded chicken (broken into pieces with your hands).
To make the dressing, blend the strawberries with a pinch of salt and pepper, a little olive oil, and a splash of red wine or sherry vinegar. Blend until smooth and drizzle over the salad.
Tip: You can find good wine vinegar in large supermarkets like Ashan, Furshet, or GoodWine. They also have fresh herbs, or you can find them at local markets like Lukianivka, Zhytniy, or Bessarabka during the season.
357 kcal per serving, ready in less than 30 minutes, full of flavor.
Coat the chicken breasts with olive oil and grill or pan-fry for 5–7 minutes on each side until the meat turns white but remains juicy. Let it cool.
In a large bowl, combine spinach, sorrel or arugula, thinly sliced red onion, and basil leaves. Add the sliced plums or nectarines and the shredded chicken (broken into pieces with your hands).
To make the dressing, blend the strawberries with a pinch of salt and pepper, a little olive oil, and a splash of red wine or sherry vinegar. Blend until smooth and drizzle over the salad.
Tip: You can find good wine vinegar in large supermarkets like Ashan, Furshet, or GoodWine. They also have fresh herbs, or you can find them at local markets like Lukianivka, Zhytniy, or Bessarabka during the season.
357 kcal per serving, ready in less than 30 minutes, full of flavor.
