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Summer Strawberry and Feta Salad

So, we leave for Mexico in 5 days and in a last ditch effort to lose 5 pounds, we've decided to eat salads until we leave. Coach's idea of doing this is eating spinach leaves, grilled chicken and ranch everyday. I have two problems with this. 1. I hate bottled ranch and 2. I can't eat the same thing more than once. And if we're planning on doing this the "healthy" way, that's not gonna cut it.

I decided since I'm the chef in our family, this was going to be completely up to me to get creative. Here's the thing. I'm a meat and potato kind'a gal. I don't "do" salads. So clearly these salads need to fill me up and not leave me wanting Jack In The Box tacos at 10pm every night. That would be pretty counterproductive, don'tcha think? 
So last night I made a spinach, strawberry and feta salad with chicken and a homemade strawberry vinaigrette. Here's my recipe! Also, this isn't my picture. I fully intended on taking one because it was just so pretty, but we scarfed it down too fast.. Enjoy!

Ingredients:
Salad mix
Spinach leaves
Cut strawberries
Feta crumbles

Marinade
A package of chicken tenders (or whatever you have is fine, tenders were on sale)
8 oz fat free plain yogurt (Greek or not, I had regular)
2 tbsp lemon juice
1 tsp dried rosemary
1 tsp dried oregano 
Salt and pepper to taste

Dressing
1 c cut strawberries
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste

 
For the marinade, mix all ingredients in a baking dish, large bowl or whatever you feel like. Throw in chicken, mix well and refrigerate for at least 3 hours.

After the three hours or so, preheat the oven to 375. I used my kabob trick for this recipe. I get a baking pan and put a cooling rack on top of it, so it creates a drip pan. Arrange the chicken on the cooling rack, add a touch more salt and pepper and baked for 15 minutes, then flip the strips and bake for another 10. The yogurt keeps the chicken super moist.

Once you've put your salad together, gather ingredients for the dressing. I wouldn't let the dressing sit on the spinach leaves for too long, it can get a little soggy. I used a food processor to make the dressing and had quite a bit left over. Blend the ingredients until the strawberries are no longer large pieces. Pour over salad as desired and serve with chicken. Instead of croutons, add pretzel chips for a salty crunch.

 

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