Description
A fresh, flavorful springtime dinner salad of baby spinach, cherry tomatoes, sweet strawberries and avocado, plus grilled chicken, feta and toasted pecans. All tossed in a fruity, light white balsamic vinaigrette!
Ingredients
Scale
DRESSING:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 to 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper, to taste
FOR THE SALAD:
- 2 boneless skinless chicken breasts
- 5 to 6 ounces baby spinach leaves
- 6 to 8 strawberries, hulled and sliced
- 1/4 red onion, thinly sliced
- 10 cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 1 avocado, peeled, pit removed and sliced
- 2 to 3 tablespoons coarsely chopped pecans or sliced almonds, toasted
Instructions
- Combine all of the dressing ingredients in a small mixing bowl.
- Cover the chicken breasts in about 1/3 of the dressing and marinate the chicken breasts for at least 1 hour and up to 2 hours.
- Preheat a skillet over medium heat or an outdoor grill and cook the chicken for 8 to 10 minutes per side, until browned and cooked through. Allow to sit for 10 minutes before slicing.
- Combine all of the salad ingredients with just enough dressing to lightly coat. Arrange in serving bowls and top with the sliced chicken.
Notes
Inspiration: Strawberry Avocado Spinach Salad with Chicken on foodiecrush.com
- Category: Salads