When Spring has you craving spinach salad with strawberries, walnuts, and chicken, but those pesky SIBO issues prevent you from eating salad, all you have to do is ask, “what if?”
What if you sautéed the strawberries and walnuts, added chicken, and served it over a bed of steamed spinach? That’s how this bizarre (but quite tasty) dinner idea was born.
With its surprising balance of tart, sweet, and toasty flavors, all melded together by the natural pectin in strawberries into a light, velvety sauce, I’m definitely making this again…
3 boneless, skinless chicken thighs, flattened with a mallet
1 TBL walnut oil
6-7 large strawberries, diced
Dash of kosher salt
2 tsp apple cider vinegar
1 TBL + 1 tsp honey
2 TBL walnuts, toasted* and chopped
1 large plastic “clamshell” container of spinach leaves (or a bunch of greens of your choosing)
1/4 cup water
Heat walnut oil over medium heat in a heavy non-stick pan, and sauté the chicken thighs until golden, about 4-5 minutes per side. Remove chicken and reserve.
Add strawberries, salt, vinegar, honey, and walnuts to the same pan, and cook over medium heat until strawberries begin to soften, and the sauce bubbles and looks glossy.
Cut chicken thighs in half (or thirds if large) and add back to the pan, turning each piece to coat and warming the chicken for about 2-3 minutes.
Remove the chicken and sauce from the pan and keep warm. Add the spinach leaves and water to the same pan, stirring, and turning until the leaves are soft and bright green… roughly 3-4 minutes.
Divide the sautéed spinach onto two plates, top with the sauced chicken, and serve.
*To toast walnuts, toss them in a non-stick pan over medium-low heat until they’re fragrant and lightly browned.
4 thoughts on “Strawberry Walnut Chicken with Spinach for SIBO Diets”
Yummmmm, looks so delicious!!!
*Ellen Darby *
On Fri, May 12, 2017 at 8:06 AM, My SIBO Recipes wrote:
> Relaena posted: “When Spring has you craving spinach salad with > strawberries, walnuts, and chicken, but those pesky SIBO issues prevent you > from eating salad, all you have to do is ask, “what if?” What if > you sautéed the strawberries and walnuts, added chicken, and serve” >
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Thanks Ellen! ❤
I discovered your recipe when the weather was hot, so adapted it to a chicken salad. Really wonderful: the toasted walnuts give a gorgeous contrast. Chopped up some ready roasted chicken from the supermarket and strawberries and made a dressing of walnut oil, cider vinegar and – because a friend had given me a container from his garden – some white currants which contributed sharpness and a bit of sweetness. Green onions, mint leaves and Vietnamese coriander to garnish and served on a bed of mixed leaves. Delicious. Thank you for such a great idea!
Awwww you are so welcome, and now you’ve given me another recipe option too, thank you! 🙂