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

Step-by-Step Instructions

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.
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.
3. Preheat a skillet over medium-high heat. Without adding any more oil, place the chicken strips into the preheated skillet and cook the chicken for 5-10 minutes, turning once, until the chicken is cooked through and the internal temperature reaches 165°F. Note that your range, or stove, may cook them at a different rate, depending on how thin you have sliced the chicken breasts. Once the chicken is fully cooked, remove from heat and assemble the salad.
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. Optional dressing: In a small saucepan, combine 1/3 cup extra virgin olive oil and a few dashes of nutmeg powder. Allow the oil to heat for 2 minutes on a medium setting. Then, allow the oil to cool to room temperature. Use this to top the salad for a unique, yet satisfying flavor!