- 60ml SPAR extra virgin olive oil
- 1 tbsp SPAR balsamic vinegar modena
- 1 tbsp sugar
- 1 tbsp fresh tarragon, roughly chopped
- 2 SPAR enjoy local chicken breasts
- 150g The Greengrocer’s fresh baby leaf spinach
- 8 large strawberries, halved and quartered
- 1/4 The Greengrocer’s red onion, thinly sliced
- 37g SPAR Greek feta cheese
Serves: 2-4
- Whisk the extra virgin olive oil with the balsamic vinegar, sugar and tarragon for approximately 5 minutes and season
- Place the chicken breasts in a shallow dish and cover with half of the dressing. Refrigerate for at least 1 hour. Remove from the fridge at least 30 minutes before cooking
- Heat 1 teaspoon of the oil in a pan. Place the chicken breasts in the hot pan and seal on both sides until brown. Reduce the cooking temperature to medium low and cook the chicken for 15 to 20 minutes, turning every 5 minutes until the chicken is cooked through
- Remove from the heat and let the chicken rest for 5 minutes, then slice into thin pieces
- Arrange all the ingredients in a bowl and drizzle with the salad dressing
