Yields1 Serving
 2 free range boneless, skinless chicken breasts
 1 large lemon, zest and juice
 2 tsp paprika
 ¾ cup dry couscous*
 ½ large container pre-washed baby spinach
 8 -10 fresh strawberries, leaves removed and sliced
 1 avocado, diced
 2 - 3 tbsp crumbled goat cheese
  cup walnuts, halved and toasted
 extra virgin olive oil
 balsamic vinegar
 salt and pepper, to taste
1

Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.

2

When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.

3

While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.

4

While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.

5

Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!

NOTES: To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice - saute in a nonstick skillet over medium heat until softened and slightly browned.

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Ingredients

 2 free range boneless, skinless chicken breasts
 1 large lemon, zest and juice
 2 tsp paprika
 ¾ cup dry couscous*
 ½ large container pre-washed baby spinach
 8 -10 fresh strawberries, leaves removed and sliced
 1 avocado, diced
 2 - 3 tbsp crumbled goat cheese
  cup walnuts, halved and toasted
 extra virgin olive oil
 balsamic vinegar
 salt and pepper, to taste

Directions

1

Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.

2

When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.

3

While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.

4

While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.

5

Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!

Strawberry Balsamic Summer Salad with Grilled Lemon Chicken