Balsamic Watermelon Chicken Salad with Blue Cheese
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
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
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.
Net Carbs: 10