Begin by preparing the chicken breasts. Let the chicken breasts marinade in the juice of one lime for about 10 minutes. Once marinated cook the breasts - roast in the oven or grill on the barbecue. Once cooked set the chicken breasts aside to cool.
Next, prepare the quinoa. Bring a small pot of chicken stock to the boil and stir in the quinoa. Stir and turn the heat to medium low. Let quinoa simmer for 15-20 minutes. Once cooked, set aside to cool.
Prepare the salad dressing in a large bowl. Whisk together olive oil, balsamic vinaigrette, honey and dijon.
Add sliced strawberries and spinach to the vinaigrette. Toss until coated.
Compose the salad…it is best to use a shallow bowl for salad bowls. Arrange the spinach, strawberries, red onion, quinoa and chicken. Crumble the feta cheese over the salad greens. Serve.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.