A simple balsamic dressing does double duty as a marinade for the chicken in this light and healthy, fresh avocado and strawberry spinach salad.
Course Salad
Cuisine American
Keyword chicken, spinach, strawberry
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Marinating Time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 2servings
Calories 759kcal
Ingredients
Dressing:
¼cupextra virgin olive oil
1tablespoongolden balsamic vinegar
1teaspoonsugar
1tablespoonroughly chopped fresh tarragon
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Salad:
2boneless skinless chicken breasts
6cupsloosely packed fresh spinach
6-8large strawberries, hulled and quartered
1avocado, peeled, seeded and cut into chunks
3-4thinly sliced rings of red onion
¼cupfeta cheese
2tablespoonssliced almonds
Instructions
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.