Summer Spicy Strawberry Salad

Directions Print

1. For the dressing, slice up strawberries using 8 ounces for the dressing while reserving the rest to garnish the salad. In a sauté pan cook the 8 ounces of strawberries with the sugar and water until soft and reduce the liquid by half. Purée in a blender until smooth. Add the chipotle and 2 tablespoons of Dijon mustard. While blending, drizzle ½ cup of avocado oil and ¼ cup of red wine vinegar. Taste and adjust the seasoning with salt and pepper. Set aside and reserve for the salad.
2. For the chicken, season the 6 ounce portion with the Sysco imperial spice rub and sear in a pan on both sides for 1–2 minutes. Finish in the oven until an internal temperature of 165°F is reached. Reserve hot until plating.
3. For the salad, slice up the cucumber and the grape tomatoes and set aside. Make sure the goat cheese has a hard chill making slicing easier. Slice three 1 ounce pieces of the goat cheese and reserve.
4. To plate, in a large salad bowl begin by placing the mixed greens and top with the sliced strawberries, cucumber, and tomatoes. Sprinkle with the olives and candied walnuts. Slice the rested cooked chicken breast and place on top of the salad. Garnish with the 3 pieces of goat cheese and top with a little micro greens (optional). Drizzle with 1 ½ ounces of the strawberry chipotle dressing and enjoy!