Strawberry, Avocado and Spinach Salad with Chicken
Description
This fresh spinach salad has grilled chicken, avocado, red onion and strawberry slices and a delicious golden balsamic vinegar dressing.
Ingredients
¼ c. extra virgin olive oil
1 T. golden balsamic vinegar
1 t. sugar
1 T. fresh tarragon
¼ t. kosher salt
¼ t. freshly ground black pepper
2 boneless, skinless chicken breasts
6 c. fresh spinach, loosely packed
8 large strawberries
1 avocado
4 red onion slices
¼ c. feta cheese
2 T. sliced almonds
Directions
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Wash chicken and pat dry with paper towels.
Wash strawberries, hull and cut into quarters. Rinse off spinach, drain and pat dry. Rinse off tarragon, drain, pat dry and chop roughly. Peel onion and thinly slice. Rinse off avocado, peel, remove seed/pit and cut into chunks.
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, salt and pepper in a small bowl until blended.
Place chicken breasts in a shallow bowl; cover with 1/2 of the dressing; cover; refrigerate 30 minutes - 2 hours.
Spray a grill pan or 12 inch non-stick pan with cooking spray; heat to medium high. Place the chicken breasts on the hot grill pan; cook 3 minutes, then turn chicken breasts; cook 3 minutes; turn. Reduce cooking temperature to medium-low; cook chicken 20-25 minutes, turning every 5 minutes or so. Cooking time will depend on the thickness of chicken. It will be done when it hits 165 degrees internal temperature. Let chicken rest 5 minutes, then slice into ¼ inch slices.
Arrange spinach, strawberries and red onion in a bowl; lightly toss with remaining dressing; add avocado and sliced chicken; top with feta and almond slices.
Serve immediately.
Makes 2 servings.