2 Tbsp. + 1/3 c. extra-virgin olive oil
4 boneless, skinless chicken breast halves
Salt & Freshly ground black peppe
½ c. sliced almonds
¼ c. red wine vinegar
2 tsp. Honey
1 med. Shallot
6 oz. Loosely packed baby spinach leaves
8 oz. Strawberries, stemmed & quartered
3 oz crumbles blue cheese
Heat 2 tablespoons oil in a 12” skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.
While the chicken cooks, toast the almonds in a dry 10” skillet over medium heat, stirring occasionally, until evenly brown, 3 to 5 minutes. Transfer to a plate to cool.
In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, ½ teaspoon salt and ½ teaspoon pepper. In large bowl, combine spinach, strawberries, blue cheese and almonds and toss with enough of the dressing to coat.