Strawberry, Avocado and Chicken Salad
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Loading... - Halle Benson
- 18 Jun 2021
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Ingredients
-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
-2 boneless, skinless chicken breasts
-6 cups loosely packed fresh spinach
-6-8 large strawberries, hulled and quartered
-1 avocado, peeled, seeded and cut into chunks
-3-4 thinly sliced rings of red onion
-¼ cup feta cheese
-2 tablespoons sliced almonds
Instructions
STEP 1
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.
STEP 2
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
STEP 3
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.
STEP 4
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.
STEP 5
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.
