Le Poulet noirci avec les Fraises et les Epinards (Blackened Chicken with Strawberries and Spinach)

Step 1

Begin by preparing the salad ingredients. First, wash baby spinach and drain. Set aside in colander or bowl. Now slice the strawberries as thin as desired and slice the sweet onions into thin rings. Set salad ingredients aside.

Step 2

Mix the black pepper, cayenne pepper, salt and paprika together to make a blackening mixture. On a clean cutting board, slice the boneless chicken breasts into 1/4-1/3 inch strips. Place the cut chicken into a fairly deep bowl. Over the chicken strips, pour about 1/2 cup of extra virgin olive oil. Add the dry, blackening mixture. Make sure that the blackening mixture is evenly distributed among the pieces of chicken.

Step 3

Without adding any more oil, place the chicken strips into a preheated skillet and grill the chicken for 5-10 minutes, keeping an eye out to see when they're done.

Step 4

For best presentation, place baby spinach on a salad plate or bowl. Generously sprinkle pecans, or walnuts, onto the spinach. Add the sliced red onion rings. Place the strips of grilled chicken onto the salad and top generously with the fresh-sliced strawberries.