Chicken Spelt Salad with Strawberry Vinaigrette - alive magazine

Name: Chicken Spelt Salad with Strawberry Vinaigrette - alive magazine
Ingredients: 2 tsp (10 mL) grapeseed or sunflower oil; 3/4 cup (180 mL) spelt; 1 lb (450 g) skinless, boneless organic chicken breast; 4 oz (112 g) soft goat cheese, room temperature; 3/4 cup (180 mL) plain Greek yogurt; 2 tsp (10 mL) fresh thyme; Zest of 1 lemon; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) black pepper; 8 cups (2 L) spinach or other salad greens; 1/2 cup (125 mL) sliced basil or mint; 4 red radishes, thinly sliced; 1 yellow or orange bell pepper, thinly sliced; 1/4 cup (60 mL) unsalted roasted sunflower seeds; 1 1/2 cups (350 mL) strawberries, hulled; 2 Tbsp (30 mL) balsamic vinegar; 2 tsp (10 mL) honey or maple syrup; 2 tsp (10 mL) Dijon mustard; 1 garlic clove, grated or minced; 1/8 tsp (0.5 mL) crushed red pepper flakes; 2 Tbsp (30 mL) extra-virgin olive oil

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This colourful riff on the classic spinach strawberry salad delivers big time from bottom to top. A creamy goat cheese base plays well with the tender chicken…

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