This light & refreshing salad is the perfect summertime meal. Packed with protein, fiber, and nature’s candy- this salad is the whole package.
Recipe makes 1 serving
Ingredients:
- 1/2 cup chopped spinach
- 1/2 cup arugula
- a handful of chopped strawberries
- 4 oz grilled chicken breast
- 1 tbsp goat or feta cheese
- chopped or sliced almonds
- a drizzle of balsamic or balsamic glaze
- drizzle of olive oil
- cracked pepper
Instructions:
Grill your chicken breast with salt, pepper, and olive oil before assembling your salad.
To a salad bowl, add your chopped spinach and arugula to make the base. Add in your chopped strawberries and cheese (I used goat, but you can also use feta). Then add your chicken breast to the salad bowl once it is cooked. Sprinkle sliced almonds over top before adding your dressing.
I drizzled a small amount of balsamic glaze (small amount to keep it Low FODMAP, glaze is high in fructans in large serves), but you can use a heavier amount of regular balsamic (this is Low FODMAP). I also added roughly a tablespoon of olive oil to pair with my balsamic glaze. Crack pepper over top of your salad & a tiny crack of sea salt.
Give it a good toss and enjoy!
Cooking with Claud 