LEMON CHICKEN & STRAWBERRY SALAD (Kopie)

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(serves 4 generously)

What you need:

1 package organic chicken tenderloins

Garlic powder

1/2 lemon

1 large package mixed spring greens, washed and patted dry with paper towels

1 1/2 avocados, diced

1/2 cup sliced fresh strawberries

1/2 cup sliced hearts of palm

Olive oil

Balsamic vinegar

Salt

What you do:

1. Cut the chicken tenderloins into chunks (about 1/2´´ to 1´´). Season with garlic powder.

2. Heat some olive oil in a heavy-bottomed skillet. Saute until the chicken is cooked through, adding the juice from 1/2 a lemon towards the end of the cooking time. Remove to a plate to cool. When cool, cut chicken into smaller chunks (about 1/4´´).
3. In a large bowl, toss together the greens, chicken, avocado, strawberries, and hearts of palm with olive oil and balsamic vinegar. Season with salt to taste.How I served it: For a Saturday lunch with friends alongside Pear & Cream Cheese Turnovers, Glazed Lemon Bread, Manchego cheese, olives, and mimosas.

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