1 container (142g, 5oz) of Fresh Attitude prewashed baby spinach
1 can 14oz Chickpeas (drained)
1 cup 250 ml Cherry Tomatoes (halved)
3 Mini Cucumbers (chopped)
1 Avocado (diced)
1 cup 250 ml Croutons
Fresh herbs (dill, basil, arugula), salt & pepper, to taste.
Greek Lemon Chicken:
1 lb 454g Chicken breast, cut in strips
4 tbsp. 60 ml Extra Virgin Olive Oil
1 tbsp. 15 ml Balsamic vinegar
1 tsp. 5 ml Paprika
1 tbsp. 15ml Chopped Fresh Oregano
2 cloves Minced Garlic
Juice of 1 Lemon
Salt, black pepper and red pepper flakes, to taste.
1/4 cup 63 ml Extra Virgin Olive Oil
1/3 c. 83 ml Lemon Juice
2 tbsp. 30 ml each : Red Wine Vinegar and Tahini
1 tbsp. 15 ml Dijon Mustard
2 tsp. 10 ml Honey
Salt and pepper to taste
1.In a plastic bag, mix the chicken strips, 2 tbsp. of olive oil, paprika, balsamic vinegar, oregano, garlic, lemon juice, crushed red pepper flakes and salt. Allow to marinate for 15 minutes or overnight.
2. Combine all salad ingredients in large salad bowl.
3. Whisp all the tahini vinaigrette ingredients in a jar until completely smooth (option to add 2-3 tablespoons of water to thin vinaigrette).
4. Heat skillet on medium heat. Add chicken and cook with the remaining oil about 15 min, until cooked through.
5. Add the chicken and drizzle the vinaigrette over the salad. Enjoy!
A recipe from Renata Fast, PWHPA member, Olympic silver medalist in ice hockey, silver medalist -Ice hockey World championship & NCAA Champion.
PWHPA - Professional Women's Hockey Players Association