If you’ve been hanging with me on Snapchat, you know that I got a fancy new camera last week! I upgraded from my old Nikon D3000 to a Canon EOS 6D and I am beyond thrilled with how it’s working. Just look at this drool-worthy Simple Strawberry Spinach Salad. Delicious. Like my Mexican Cobb Salad. Or Strawberries and Cream Ice Cream. Noms for the people!
I mean, seriously, I might be able to abandon my table setup and try some natural light on the bright days around here, because I think this camera might be able to get it done where my old one could not.
We shall see, my friends!
And, if you’ve been hanging on my personal FB, you can see how delightful I am, because I tested the camera out on myself first, and I am great with expressions.
I’m bringing sexy back, yeah.
I’ve also learned that I definitely need a new tripod and remote, because I tried to do pour shots myself, which I could do with the Nikon, but clearly cannot with the Canon. It’s much heavier, and the full-framed-ness of it requires be to adjust my stance a little too much to work it like I used to do.
Case in point, this pour shot in which I clearly missed the strawberry spinach salad and plate. But I still like it, far better than the ten shots before it in which I drowned the salad and managed to get nothing in focus, or in frame.
But! Let’s stop and talk about this strawberry spinach salad, yes? It’s so easy, and delicious. Seriously, all you need to do is grill up the chicken and it’s pretty much done. I snapped that, by the way.
I also forgot to Snap the end result. Sorry guys, I totally left you hanging there. My bad.
ANYWAY. I slathered the chicken in some balsamic vinaigrette mixed with dijon mustard and a little oil. It’s so flavorful. And it pairs perfectly with the fresh strawberries, avocado, walnuts, and cheese. You can top it with whatever dressing you’d like, though I am very partial to the plain balsamic vinaigrette over a fruity one. It’s too sweet, and a good salad has balance. Hence the avocado and cheese, and the sprinkle of salt and pepper errrrrrwhere.
So, who is ready to enjoy?
- Heat a grill pan over medium/medium-high heat and spray with cooking spray. Sprinkle the chicken breast with salt and pepper and place on the grill pan and allow to cook for around 20 minutes, flipping the chicken halfway through, until a meat thermometer inserted into the thickest part of the breast reads 165 degrees.
- Mix together the balsamic vinaigrette, dijon mustard, and olive oil, then brush onto the chicken breast and cook for an additional minute. Remove from grill and cut into thick slices.
- In a large bowl, add the spinach, followed by the strawberries, avocado, walnuts, and Queso Fresco. Top with the sliced chicken, garnish with cilantro, and serve with dressing of choice. Enjoy!