Salad with Chicken, Strawberries, and Almonds / Jill Silverman Huogh

Name: Salad with Chicken, Strawberries, and Almonds / Jill Silverman Huogh
Ingredients: 2 tablespoons plus 1/3 cup extra virgin olive oil; 4 boneless chicken breast halves (about 1 3/4 pound total), tenders removed; 2 1/2 teaspoons coarse kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 1/4 cup red wine vinegar; 2 teaspoons honey; 1 medium shallot, minced; 6 ounces loosely packed baby spinach or arugula (about 12 cups) (see note below); 8 ounces strawberries, stemmed and quartered (about 1 1/2 cups); 3 ounces crumbled blue cheese (about 3/4 cup); 1/2 cup sliced almonds, toasted

jillhough.com

Pan-searing gets the chicken golden and nicely caramelized, while the berries contribute sweet contrast. From my mini e-cookbook "Finger Lickin' Chicken."

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Ingredients

2 tablespoons plus 1/3 cup extra virgin olive oil
4 boneless chicken breast halves (about 1 3/4 pound total), tenders removed
2 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup red wine vinegar
2 teaspoons honey
1 medium shallot, minced
6 ounces loosely packed baby spinach or arugula (about 12 cups) (see note below)
8 ounces strawberries, stemmed and quartered (about 1 1/2 cups)
3 ounces crumbled blue cheese (about 3/4 cup)
1/2 cup sliced almonds, toasted