Strawberry Avocado Spinach Salad with Chicken - My Bariatric Solutions

Strawberry Avocado Spinach Salad with Chicken

Ingredients: 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   Instructions:
  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.
  Recipe from