If anyone is like me, they probably just realized that Spring Break is only a couple days away... and probably have not even thought about getting "beach bod" ready. Even though I am not venturing to a beach this Spring Break, I wanted to help those who have been/just started to prepare for their sunny adventures! This recipe is not only delicious, it is also packed with vitamins that will help with any and every aspect of your spring break.

Yield: 2 servings

Ingredients:

1 Tbls Olive Oil

1 Chicken Breast

1 cup Pineapple

1 cup Strawberries, sliced

2 cups Greens (lettuce, spinach, spring mix... the sky is the limit)

1/2 Red Onion, sliced (not photographed)

1/2 cup Cherry Tomatoes, diced

1/2 cup Cucumbers (not photographed)

1/2 cup Carrots, shredded

1/4 cup Cheese (I used sliced Baby Bell)

1 Tbs Nuts of your choice (optional)

2 Tbs Dressing of your choice (optional)

Salt and Pepper to taste

Directions:

1. Slice strawberries, pineapple (if not already), cucumbers and red onions and place the strawberries, onions, and cucumbers into a big bowl with lettuce and spinach. Dice the cherry tomatoes and add to the big bowl.2. In a small pan, heat up pineapple for about one minute. Add carrots and cook with the pineapple for about two minutes. When finished cooking, add to a plate to cool before putting on the actual salad.

3. On the same sauce pan used for the pineapple, add seasoned chicken breast. Cook for about four to five minutes on each side, or until brown. When finished cooking, slice into 1/2 in pieces. If the chicken is not completely cooked by this point, place back on the pan until completely cooked.

4. Add the pineapple/carrot mixture, nuts, and cheese to the salad bowl and mix. Scoop the salad onto a plate, add the chicken, and drizzle your choice of dressing on top. I recommend a vinaigrette or lemon juice to keep it light and fresh.