Strawberry Avocado Spinach Salad with Chicken

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

1. In a small bowl, whisk olive oil with balsamic vinegar, sugar, tarragon, salt and black pepper until blended.
2. Place the chicken in a shallow bowl; cover with half of the dressing; cover; refrigerate for 30 minutes - 2 hours.
3. 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.
4. 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.
5. Serve immediately.
6. 2 servings.