Strawberry Avocado Spinach Salad with Chicken
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.