Balsamic Watermelon Chicken Salad with Blue Cheese 

Serves 4

This Summer salad is topped with thick and sweet balsamic vinegar to give it a burst of bold flavor! Blue cheese, toasted almonds and olive oil amp it up with healthy fats!

Prep Time: 15 minutes

Cooking Time: 0 minutes 

Ingredients:

½ cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

2 tablespoons fresh lemon juice

8 cups baby spinach

1 cup watermelon cubes

½ pound leftover boneless & skinless chicken breast, chopped

4 ounces blue cheese, crumbled

¼ cup sliced & toasted almonds

Instructions:

If toasting the sliced almonds, preheat the oven to 350 F (178 C). 

Spread almonds on a baking tray in an even layer. Toast in the oven until golden brown, or about 2-3 minutes, being careful to check on them so that they do not burn. Remove from the oven and allow to cool.

Add balsamic vinegar to a small saucepan and bring to a simmer. Stir often, being careful not to burn, allowing the vinegar to thicken. This will take about 10 minutes. 

Add all of the salad ingredients to a large bowl and gently toss together until well-combined.

Drizzle the thickened balsamic vinegar over the salad. 

Serve between 4, storing any leftovers in an airtight container in the fridge for up to 3 days. 

Enjoy! 

Calories: 268

Carbs: 12

Net Carbs: 10

Protein: 18

Fat: 17