A simple balsamic dressing does double duty as a marinade for the chicken in this light and healthy, fresh spinach, avocado and strawberry salad.
The best recipes are made from muscle memory.
These are the recipes you’ve made time and time again, with so much repetition you really don’t even think about what you’re doing when you make it, you just do.
These recipes aren’t really even recipes at all. They’re just the wonderful result of what happens when you take the basics and then add a twist here and a switcheroo there, all depending on what’s fresh and seasonal and hanging out in the fridge.
This spinach salad is exactly one of those recipes and finds itself as my lucky lunch at least once a week. And if I love it that much I’m betting you will too.
The best recipes are made from muscle memory.
These are the recipes you’ve made time and time again, with so much repetition you really don’t even think about what you’re doing when you make it, you just do.
These recipes aren’t really even recipes at all. They’re just the wonderful result of what happens when you take the basics and then add a twist here and a switcheroo there, all depending on what’s fresh and seasonal and hanging out in the fridge.
This spinach salad is exactly one of those recipes and finds itself as my lucky lunch at least once a week. And if I love it that much I’m betting you will too.
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 1/4 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.
