Avocado Strawberry Spinach Salad with Grilled Chicken
Ingredients
The salad
-
6
cups
baby spinach
-
2
pieces
chicken breasts
-
1½
cups
sliced fresh strawberries
-
⅓
cup
blueberries
-
1
piece
avocado, sliced
-
¼
cup
pecans
-
⅓
cup
crumbled goat cheese
The dressing
-
¼
cup
balsamic vinegar
-
3
tablespoons
olive oil
-
1
tablespoon
dijon mustard
-
1
tablespoon
raw honey
-
1
teaspoon
dried basil
-
1
clove
garlic, minced
-
to taste
salt and pepper
Instructions
- Preheat the grill to medium high heat, approximately 350°-400°F.
- Pat the chicken breast dry and season both sides with salt and pepper.
- Grill the chicken for 4-6 minutes on each side until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, raw honey, dried basil, garlic, salt, and pepper until emulsified.
- In a large bowl, combine spinach, strawberries, blueberries, avocado, pecans, and crumbled goat cheese, then top with sliced grilled chicken.
- Serve with the balsamic vinaigrette.
Nutrition Facts (estimated)
Servings
4-5
Calories
253
Total fat
16g
Total carbohydrates
17g
Total protein
13g
Sodium
260mg
Cholesterol
9mg
You might also like