Spinach Salad with Chicken, Strawberries, Blue Cheese and Almonds

Ingredients

• 6 oz. loosely packed baby spinach leaves (about 6 cups)
• 1 medium shallot, minced
• ¼ cup red wine vinegar
• ½ cup sliced almonds
• 3 oz. crumbled blue cheese (about ¾ cup)
• 4 boneless, skinless chicken breast halves (about 1-¾ lb.), tenders removed
• 8 oz. strawberries, stemmed and quartered (about 1-½ cups)
• + 3 more ingredients
• • Kosher salt and freshly ground black pepper
  • 2 tsp. honey
  • 2 Tbs. plus ¹/₃ cup extra-virgin olive oil

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with f...

View full recipe at Fine Cooking