Strawberry avocado spinach salad with chicken

A simple balsamic dressing does double duty as a marinade for the chicken in this fresh spinach, avocado and strawberry salad.

SERVES 2

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • ¼ cup feta cheese
  • 2 tablespoons sliced almonds

Sep2016_Article_4k.png

Instructions

Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, salt and freshly ground black pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.

Spray a grill pan or non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken. Let the chicken rest for 5 minutes, then slice.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Source: foodiecrush.com

Back to Articles
Other Articles