Strawberry Chicken & Spinach Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
2. 2 Strawberriespack 400 g ≈ $3.50 90 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 50 g
4. 4 Feta or brined cheesepack 200 g ≈ $3.00 35 g
5. 5 Almondspack 150 g ≈ $4.00 12 g
6. 6 Honey 8 g
7. 7 Lemon≈ $4.70 per kg 25 g
8. 8 Olive oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season chicken¹ breast with salt and pepper, then brush with 3 ml olive oil.

2. Heat a griddle or skillet and cook the chicken¹ for 5–6 minutes per side until golden and juices run clear when pierced.

3. Let the chicken¹ rest 5 minutes, then slice into thin strips.

4. Halve strawberries², pat spinach dry, crumble feta⁴, and roughly chop almonds⁵.

5. Whisk together honey, lemon⁷ juice, and remaining olive oil into a smooth dressing.

6. Arrange spinach, strawberries², chicken¹, feta⁴, and almonds⁵, drizzle with dressing, and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.