1 1/2 teaspoons fresh thyme (or about 1/2 teaspoon of dried thyme)
1 teaspoon fresh parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Salad:
2 chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup toasted California walnuts, roughly chopped
4 cups baby spinach, washed
2 shallots, sliced
1 apple, sliced (choose any variety you’d like)
1 cup sliced strawberries
1/3 cup blue cheese crumbles
PREPARATION
Honey Herb vinaigrette
Whisk together vinaigrette ingredients in a small mixing bowl. Set aside.
salad
Preheat grill or indoor grill pan (a regular skillet will work too) over medium heat.
Season chicken breasts with salt and pepper, place on grill and cook about 4-5 minutes per side, or until juices run clear and chicken is cooked through and golden. Set chicken aside to rest.
While chicken is resting, add walnuts to a small dry skillet and toast over low heat for 2-3 minutes, or until nuts are fragrant and slightly toasted. Coarsely chop walnuts after toasting.
Place spinach in serving bowl, top with shallots, apples, strawberries, walnuts and blue cheese.
