Red, White & Blue Salad with Chicken

For the Strawberry Vinaigrette:

• 1 pt fresh strawberries
• 1/2 c raspberry vinegar
• 1 tsp Dijon mustard
• 2 tbsp honey
• Pinch of kosher salt
• 1/2 tsp freshly ground pepper, to taste
• 1/4 c vegetable oil

For the Chicken:

• 2 boneless chicken breasts
• 2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 tbsp butter
• 2 tbsp vegetable oil

For the Salad:

• 8 c baby spinach
• 1 c strawberries
• 1 c blueberries
• 3/4 c roasted pecans
• 4 oz Cypress Grove Humboldt Fog Goat Cheese
• Freshly ground pepper

For the vinaigrette: Purée the berries, vinegar, mustard, honey, salt and pepper in a blender. With the blender running, drizzle in the oil.

For the chicken: Season the chicken all over with salt and pepper. Warm the butter and oil in a large skillet over medium high heat. When the foam subsides, add the chicken to the skillet and cook undisturbed until golden brown on the bottom, 6-7 minutes. When ready to turn, the chicken will release easily from the pan with no tugging. Flip and cook until golden brown and cooked through, 6-7 minutes longer. An instant-read thermometer inserted into the thickest part should register 165F. and the juices should show no traces of pink. Transfer the chicken to a plate to rest while preparing the salad, at least 5 minutes.

For the salad: Plate the greens on a platter or among serving plates. Top with sliced chicken, fresh strawberries, fresh blueberries, pecans and Cypress Grove Humboldt Fog Goat Cheese. Drizzle with vinaigrette.