A Sweet Summer Salad To Swoon For
Ripe, green avocados, mixed with sweet, juicy red strawberries…is your mouth watering yet? If so, then you have to try this delicious Strawberry Avocado Spinach Salad with Chicken by FoodieCrush immediately! Light, healthy and perfect for the summer, this colorful salad is tasty and pretty to look at, and bonus - it’s also good for you. With 80% of Americans deficient in magnesium, we could all use a little extra help getting our daily dose, and this salad does just that. Avocados and spinach are a fantastic source of magnesium, so don’t be shy, grab your fork and dig in!
Strawberry Avocado Spinach Salad with Chicken
Photos & Recipe by FoodieCrush
Serves 2
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
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.
