Strawberry Avocado Spinach Salad with Chicken
Recipes BBQ and grilling Chicken Healthy Cooking Salad Seasonal cooking
Description
This salad is gorgeous with an amazing blend of flavors. The balsamic vinegar dressing doubles as a marinade as well.
Ingredients
¼ c. extra virgin olive oil
1 T. golden or regular balsamic vinegar
1 t. sugar
1 T. fresh tarragon, roughly chopped
¼ t. kosher salt
¼ t. freshly ground black pepper
2 boneless, skinless chicken breasts
non-stick cooking spray
6 c. fresh spinach, loosely packed
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
4 thinly sliced rings of red onion
¼ c. feta cheese
2 T. sliced almonds
Directions
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In a small bowl, whisk olive oil with balsamic vinegar, sugar, tarragon, salt and black pepper until blended.
Place the chicken in a shallow bowl; cover with half of the dressing; cover; refrigerate for 30 minutes - 2 hours.
Spray a grill pan or 12 inch non-stick pan with cooking spray; heat to medium-high. Place chicken on the hot grill pan; cook 3 minutes; flip chicken; cook 3 minutes; turn. Reduce the cooking temperature to medium-low; cook chicken 20-25 minutes, turning every 5 minutes. (Cook time depends on the thickness of the chicken, but will be done when it hits 165 degrees internal temperature.) Let chicken rest for 5 minutes; slice into ¼ inch slices.
Arrange spinach, strawberries and red onion in a bowl; lightly toss with the remaining dressing; add avocado and sliced chicken; top with feta and almond slices.
Serve immediately.
2 servings.