Strawberry Spinach Salad with Chicken and Avocado
User Reviews
4.3
Strawberry Spinach Salad with Chicken and Avocado
Description
The Strawberry Spinach Salad with Chicken and Avocado starts with a homemade dressing made of extra virgin olive oil, golden balsamic vinegar, sugar, fresh tarragon, kosher salt, and freshly ground black pepper. The chicken breasts are marinated in half of this dressing to absorb flavor and then grilled on medium-high heat with careful turning and temperature adjustment to reach an internal temperature of 165°F, ensuring juiciness and proper doneness.
The salad assembles by tossing fresh spinach, quartered strawberries, and thinly sliced red onions lightly with the remaining dressing. Creamy avocado chunks, sliced grilled chicken, crumbled feta cheese, and sliced almonds are then layered on top, providing contrasts of sweetness, creaminess, and crunch.
This combination delivers a vibrant salad with bright, fruity notes, rich savory flavors from the chicken and feta, and a mixture of tender greens and crunchy nuts. It is suitable for a nourishing lunch or light dinner.
Ingredients
Dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon golden balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon tarragon fresh; roughly chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Salad:
- 2 chicken breast boneless skinless
- 6 cups spinach loosely packed fresh
- 6-8 strawberry hulled and quartered, large
- 1 avocado , peeled, seeded and cut into chunks
- 3-4 red onion thinly sliced rings
- ¼ cup feta cheese
- 2 tablespoons almonds sliced
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 759kcal | 38% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 54g | 83% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 721mg | 30% |
| Potassium | 1880mg | 40% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 8846IU | 177% |
| Vitamin C | 72mg | 80% |
| Calcium | 309mg | 31% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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