This is a flexible recipe that doesn’t have exact quantities other than the salad dressing. The salad formula that I love is greens + fruit + nuts + cheese + dressing = delicious. 

This salad is an arugula salad with strawberries, marcona almonds, corn and goat cheese. For example, during the winter months, I love a salad with winter greens, apples or grapes, blue cheese, and candied pecans.

Ingredients

Salad:

• Chicken Breast
• Spice Tribe's Black Garlic Adobo Blend
• Strawberries
• Arugula
• 2 cobs of Corn
• Marcona Almonds
• Goat Cheese Crumbles

Dressing:

• ¼ cup Olive Oil
• 4 tbsp White Balsamic Vinegar
• 2-3 tsp Spice Tribe's Roco Hot Sauce to taste
• Salt & Pepper to taste

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Directions

1. Season your chicken breast with black garlic adobo and salt and bake at 425°F for 20-25 minutes. 
2. While the chicken is baking, slice your strawberries, char your con gently on the stove, and crush the marcona almonds. I like to put the almonds in a zip lock bag and then hit them with a mallet so I don’t make a huge mess. 
3. Slice the corn kernels off of the cob and begin to assemble the salad. 
4. Arugula, strawberries, goat cheese crumbles, marcona almonds, corn, and a little drizzle of dressing. I like to dress the salad a little at a time and taste to ensure you don’t overdress it. 
5. When your chicken is cooked, take it out of the oven and let it rest for 10 minutes before slicing.
6. Serve the chicken with the salad.

Enjoy your delicious summer strawberry salad!