Strawberry Avocado Spinach Salad with Chicken - My Bariatric Solutions

Strawberry Avocado Spinach Salad with Chicken


¼ cup extra virgin olive oil

1 tablespoon golden balsamic vinegar

1 teaspoon sugar

1 tablespoon fresh tarragon, roughly chopped

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 boneless 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



  1. Whisk the olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and ground black pepper in a small bowl until blended.
  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.
  3. Spray a grill 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 and cook other side for 3 minutes.
  4. 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. Internal temperature should be 165°F.
  5. Let the chicken rest for 5 minutes and then slice into ¼ inch slices.
  6. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with remaining dressing.
  7. Add the avocado and sliced chicken. Top with feta and almond slices. Serve immediately.


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