1cupStrawberriesWashed, tops removed and sliced into small pieces
1/4cupBalsamic Vinegar
1tspSalt
Crispy Rice
2cupsLeftover Cooked Rice
4tbspolive oil
Chicken & Salad Assembly
1bagWatercressOr any other similar green, like Arugula.
1Avocado
1lbBoneless, Skinless Chicken Breast Cutlets2 8oz cutlets. Or, one 1lb butterflied breast
2tbspOlive Oil
1tbspBalsamic Vinegar
Salt and Pepper
1/4cupFresh BasilChopped
Instructions
Strawberry-Balsamic Mixture
Combine all ingredients in a medium bowl. Cover and set aside until ready to use.
Crispy Rice
Heat a nonstick skillet, approximately 8", over medium heat and add olive oil. Spoon cooked rice into skillet while carefully patting down, making sure to cover the entire surface of the skillet. Continue to cook over medium heat until the edges of the rice begin to brown, approxmately 10-12 minutes.
When all of the edges are golden brown, carefully place a heat-proof plate face-down over the skillet. Carefully invert the rice onto the plate - the top should be a nice brown color and ultra crispy. Set aside until ready to serve
Chicken and Salad Assembly
Preheat oven to 400F. Line a baking sheet with parchment. Salt and pepper all sides of the chicken breast cutlets and place on prepared baking sheet.
Bake for 15 minutes and remove from the oven. Flip chicken and spoon reserved Strawberry-balsamic mixture over the chicken. If some Strawberries roast on the pan and not on the chicken, that's completely fine.
Bake for another 15 minutes. Remove from the oven and allow to cool a few minutes. Remove strawberries from chicken (do NOT discard!) and slice chicken.
To assemble the salad, start with the Watercress, spoon in some crispy rice, add avocado, top with sliced chicken, roasted strawberries and basil, evenly distribute oil and vinegar over the two salads and add salt and pepper to taste.