Spinach Chicken Salad

INGREDIENTS

5    ounces baby spinach

1    small basket strawberries, sliced

4    ounces crumbled feta cheese

1    tablespoon olive oil

¼   cup Emiles Port

1    tablespoon balsamic vinegar

1    medium chicken breast, cut to ½ inch cubes

METHOD

Place the spinach, sliced strawberries and feta cheese into a large salad bowl and mix.

Bring a medium skillet to medium heat and add the olive oil, port and balsamic vinegar. Add the chicken cubes and simmer for 6 to 8 minutes, turning often, until well cooked. Add the chicken to the salad and mix well. If any juices are left in the skillet, pour this over the salad and serve. This should serve at least 2 as a dinner.

An original recipe

NOTE: The next day I added an avocado to the remaining salad as a treat.