ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 pint strawberries, stems removed and sliced
2 tbsp. balsamic vinegar
1 tbsp. granulated sugar
1/2 tsp. fine ground sea salt
1/4 tsp. ground black pepper
12 cups mixed greens
1/3 cup thinly sliced red onion
4 oz. goat cheese, crumbled
  Dressing Recipe
1/4 cup extra virgin olive oil
1 tbsp. balsamic vinegar
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper


1 Place the strawberries in a medium bowl. Pour in the balsamic vinegar and sprinkle with sugar. Stir well. Set aside for 45 to 60 minutes, stirring once or twice during this time.
2 Slice each chicken breast into 4 strips. Season the strips with the salt and pepper.
3 Heat a cast-iron grill pan over medium-high heat. Cook the strips for 4 to 5 minutes on each side. Cooking time may vary slightly depending on the thickness and shape of each strip. Cook until no longer pink in the center. The internal temperature should reach 165°F.
4 Add the greens and the onion to a large bowl. To make the dressing, strain the juices from the strawberries into a medium bowl. Add the olive oil, additional balsamic vinegar, salt, and pepper. Whisk well for about one minute, until the ingredients are emulsified and a smooth dressing forms. Pour the dressing over the greens and toss to coat.
5 You can serve this salad on a large platter by arranging the greens over the platter and topping with the chicken and strawberries, then sprinkling with goat cheese. Or divide the greens among 4 serving plates, top each with two strips of chicken, and then an equal amount of strawberries and goat cheese.

This salad can also be turned into a wrap. Simply place each serving on a large, burrito-size tortilla. Tuck each end and roll tightly. Cut in half to serve.


x x