Strawberry Spinach Salad with Chicken and Avocado
Ingredients
Dressing
-
¼
cup
extra virgin olive oil
-
1
tablespoon
golden balsamic vinegar
-
1
teaspoon
sugar
-
1
tablespoon
roughly chopped fresh tarragon
-
¼
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
Salad
-
2
pieces
boneless skinless chicken breasts
-
6
cups
loosely packed fresh spinach
-
6-8
large
strawberries, hulled and quartered
-
1
piece
avocado, peeled, seeded and cut into chunks
-
3-4
rings
thinly sliced red onion
-
¼
cup
feta cheese
-
2
tablespoons
sliced almonds
Instructions
- Whisk together the dressing ingredients in a small bowl.
- Marinate the chicken breasts in half of the dressing for at least 30 minutes.
- Cook the chicken on a grill or in a pan until it reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes, then slice it.
- In a bowl, combine spinach, strawberries, and red onion, and lightly toss with the remaining dressing.
- Add the avocado and sliced chicken on top, then sprinkle with feta and almonds before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
759
Total fat
54g
Total carbohydrates
38g
Total protein
36g
Sodium
721mg
Cholesterol
89mg
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