Strawberry Balsamic Glazed Chicken and Rhubarb Salad Topped with Pistachios

You will be the envy of your co-workers with this make-ahead meal!

Spend less than an hour in the kitchen with this recipe and you will have a beautiful and delicious seasonal salad to enjoy during lunch for the next 3 days!

12970176_10100794796379087_1879899248_o

Ingredients

  • 16 0z Chicken Breast
  • 1 cup chopped rhubarb (frozen or fresh)
  • 1 cup chopped fresh strawberries
  • 2 tablespoons balsamic vinegar
  • 3/4 cup pistachios
  • 1 bag of spring mix greens

Sales and Specials for the week of April 1st – 9th

Rhubarb is in season April – May! This is the ONLY time of the year you can come across fresh rhubarb. You will find rhubarb in the produce section at WholeFoods. If you are having a hard time finding fresh rhubarb, then you can always find it in the freezer section at Publix

I found strawberries on sale this week at Fresh Market. You will save $2.00 on a 32 ounce container of organic strawberries or $98 cents on two 16 ounce containers of conventional strawberries.

As always, you can purchase antibiotic-free chicken at Fresh Market on Tuesdays for $2.99 per pound. That is a savings of $4.00!

Also, check out Ibotta where you can earn cash back on everyday items you need to prepare your meals. Right now you can earn $10 if you sign up HERE as a new member and redeem your first offer.

Instructions

1. Use tongs to carefully place chicken breast into a large pot of boiling water

12953238_10100794795715417_1882487753_o

2. Chop strawberries and rhubarb and set aside

12922342_10100794795690467_362275823_o 

3. Place rhubarb on a baking sheet and roast until tender

12970194_10100794795790267_1213654765_o

4. Cleaning Break – Wash cutting board, tongs, and knife

12970291_10100794795895057_1869471617_o

5. Place strawberries and balsamic vinegar into a sauce pan and sauté on low-medium heat until vinegar reduces to a glaze

12948587_10100794795855137_944708131_o

6. Remove pistachio from shells and crush in a mortar

12952885_10100794795910027_658484185_o

7. Place crushed pistachios in an air-tight container

12941013_10100794795999847_1246061414_o

8. Discard shells

12952838_10100794795954937_970640753_o

9. Remove rhubarb from the oven and set aside in a large mixing bowl

12970155_10100794795815217_1227390026_o

10. Combine the roasted rhubarb with strawberries and balsamic glaze

12966383_10100794819687377_367178082_n

11. Carefully remove boiled chicken from pot and place into a colander. Cleaning Break – Allow chicken to cool as you clean the sauce pan, spoon, spatula, baking pan and pot.

12. Rinse boiled chicken lightly under cool water as you pull apart the meat.

12968729_10100794834572547_1752063785_n

13. Place pulled chicken into large mixing bowl and combine until meat is fully coated with balsamic glaze

12962691_10100794795994857_27184592_o

14. Fill three containers with spring mix greens and top with freshly ground pepper.  Fill three additional containers with strawberry-balsamic glazed poultry and rhubarb.

12948473_10100794796044757_232438753_o

15. Cleaning Break – Wash mixing bowl, colander and tongs. Now you have cleaned all tools you used to create this meal!

16. Top spring mix greens with fresh ground pepper and crushed pistachio. You can also help keep the pistachios crispy by placing them in a small container. This is a great way to reuse medicine cups! They keep my salad toppings handy and fresh in the container until I am ready for them.

12970207_10100794796304237_772104087_o

Enjoy the salad cold or reheat the chicken before placing over the mixed greens.

Make these recipes your own! The recipes do not include salt so add sea salt in moderation if needed. Experiment with fresh herbs and spices for additional flavor.

Please share your feedback or send recipe requests to janette@thenakedformula.com