Chicken, Strawberry Salad

I got the inspiration for this recipe while testing recipes for Dana Carpender's new cookbook. I found out the only way strawberries do not cause cravings is when I eat them with a savory dish that includes protein and fat.

Servings: 2

1 oz pine nuts (30 gram) 0.3 oz basil leaves (10 gram) about a cup of fresh leaves 1 clove  garlic 1 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tbsp olive oil 10 oz chicken breasts (300 gram) 7 oz lettuce 2 oz strawberries 2 oz brie Salt and freshly ground pepper to taste

1 Toast the pine nuts and put half of them aside to sprinkle over the salad. 2 Mix the other half of the pine nuts with the basil leaves, extra virgin olive oil, garlic, salt and pepper in a blender to pesto. 3 Add the balsamic and stir. 4 Cut the chicken in a few smaller pieces for faster cooking. 5 Rub the chicken with olive oil and a bit of salt and pepper. Grill in a grill pan or tabletop grill. When it's done leave it to rest. 6 Slice the lettuce into thin strips and place on plates. 7 Slice the chicken into strips and put them on top of the lettuce. 8 Wash the strawberries and cut them into halves (or quarters, depends how big they are) and put them on top of the salad. 9 Drizzle the pesto-balsamic dressing over the salad. Sprinkle the left over pine nuts over the salad. 10 Cut the brie in thin slices and put on the salad.

Tips The fist time you make it don't put all the dressing on, you might not like it that strong.

Nutrition Facts Nutrition (per serving): 475 calories, 288 calories from fat, 32,6g total fat, 119,1mg cholesterol, 355,7mg sodium, 784mg potassium, 7,3g carbohydrates, 1,9g fiber, 4,7g sugar, 37,5g protein, 5,5g net carbohydrates.

Recipe Type: Main Dish, Salad Source Author: Saskia van der Zanden Web Page: Sizzling-lowcarb.blogspot.nl