Strawberry Grilled Chicken Salad

2 Chicken Breast Fillets

Large handful of Spinach Leaves

Large handful of Baby Salad Leaves

100gr. Feta Cheese

10 Fresh Strawberries, halved

100gr. Pecan Nuts, roasted & chopped

½ Cucumber, chopped

2 Tbsp. Mixed Seeds

2 Oranges, segmented

1 Avocado, sliced



Olive Oil

Balsamic Vinegar

1 Garlic, crushed

Sugar to taste

Black Pepper



Lightly season the chicken breasts while you heat up a medium sized frying pan. Once hot add some oil to the pan, followed by the chicken breasts. Cook for a few minutes each side depending on the thickness. Remove from the pan and allow to drain on kitchen paper.

While the chicken breasts cool down you can make the dressing. Add the balsamic vinegar, crushed garlic and pepper to a small mixing bowl and slowly add the olive oil while whisking until the dressing starts to emulsify and come together. Adjust the seasoning with some of the sugar.

To assemble the salad arrange the salad and spinach leaves on a salad platter, add the cucumber, orange segments, nuts, seeds and strawberries to the salad.

Slice the cooled chicken into thick slices (or as you wish) and add to the salad, followed by the feta cheese. Dress the salad just before serving.