BERRY NUTTY CHICKEN SPINACH SALAD
- 6 ounces chicken breast
- 2 tablespoons oil, divided in half
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup brown mushrooms, sliced
- ½ cup shallot or onion, chopped
- ½ cup green bell pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh parsley
- 1 tablespoon chopped walnuts
- 2 cups baby spinach
- 5 large strawberries, quartered
- Salt and pepper
Directions:Heat 1 tablespoon of oil in a large skillet over medium-high. Season the chicken with salt, pepper, Italian seasoning, garlic, onion powder, and paprika and brown each side until cooked through, about 5 to 6 minutes. Transfer the cooked chicken to a plate and cover to prevent it from cooling. Heat the remaining oil in the same skillet and cook the mushrooms and shallot, stirring constantly, until the mushrooms begin to brown and soften (about 3-4 minutes). Return the chicken to the skillet and incorporate with the mushrooms to finish cooking. Mix the spinach with the strawberries and walnuts and serve this salad with the mushroom chicken.
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