Strawberry And Avocado Spinach Salad With Chicken #SummerVibes by Tori Nicole - Musely
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Strawberry And Avocado Spinach Salad With Chicken #SummerVibes

posted in Food & Drink > Recipes
  • 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

  • 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.


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