Spinach Salad with Chicken and Berries

What You Need:

1 t + 1 T of olive oil, divided
3/4 t ground cumin, divided
1/2 t salt, divided
1/4 t pepper, divided
1 lb. boneless skinless chicken breast halves
2 T of honey
2 T of lemon juice
2 t lemon peel, grated
1 (5 oz.) pkg. baby spinach leaves
2 pints strawberries, halved
1/3 C red onion, sliced thin

How to Make It:

Pour 1 T of the olive oil into a skillet set over medium heat.
Put 1/4 t of cumin, 1/4 t salt and 1/8 t of the pepper into a mixing bowl and blend together well.
Sprinkle the mixture over both sides of the chicken breasts.
Place the breasts in the heat oil and brown for 5 minutes.
Turn the chicken over and continue cooking 4 minutes or until the chicken is cooked through.
Transfer the chicken to a platter and cover loosely with foil to keep warm.
Place the honey into a small bowl.
Add the lemon juice and lemon peel and blend together well.
Stir in the remaining cumin, salt and pepper.
Blend in the remaining olive oil until well combined.
Place the spinach into a large salad bowl.
Add the strawberries and onion slices tossing to combine.
Slice the chicken into strips and arrange over the salad.
Pour the dressing over the entire salad and toss until completely coated.

Makes 4 servings

Its well worth the time it takes to prepare this salad. Mom will be impressed when she takes the first bit. Add some toasted pecan pieces to the salad before adding the chicken and dressing to give this salad an extra crunch.