Viviana Strawberry Goat Cheese Chicken Salad

Viviana May Seasonal Recipe 2015

Ingredients: 
1- 8 oz package -Viviana Gluten-free Garlic with Toasted Onion Fettuccine 
2 oz - goat cheese crumbles
 3/4 lb - chicken breast 
1/2 lb - strawberries 
2 Tbsp - toasted sunflower seeds 
1 Tbsp - extra virgin olive oil 
To taste - salt and black pepper 
As needed - cooking oil 

 Directions: 
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Viviana Gluten-free Garlic with Toasted Onion Fettuccine. Cook until tender. Drain using a colander. Place into a large bowl and add the extra virgin olive oil. Mix well. Place into the refrigerator and allow to cool.

2. Heat a medium frying pan on the stove over medium heat. Add enough oil to keep the chicken from sticking. Season both sides of the chicken with salt and black pepper. Cook to an internal temperature of 165ºF, turning once during the cooking process. Cool in the refrigerator. 

3. Once cool, chop chicken into 1/2" cubes. Rinse strawberries and remove stems. Cut into 1/8ths. Add all ingredients to the bowl with pasta. Mix well. 

4. Adjust seasoning with salt and black pepper. Serve cold.