Strawberry Avocado Spinach Salad with ChickenRecipe preview on Faxo
Recipe

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
Steps
- 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.
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