Chicken, Strawberry, Avocado And Spinach Salad

This salad is ready for summer and a great use of grilled chicken. The chicken is coated in zesty lemon juice, then rubbed with tasty spices. If you have a backyard garden or made a trip to the farmer’s market, then you may have a bounty of fresh strawberries to use for this salad. Slice them up and toss them in!

Many salads use a mayonnaise-based dressing, but this salad uses avocado oil and extra virgin olive oil to create a creamy and satisfying alternative. If you have allergies to the eggs in mayo, use avocado oil and/or an extra virgin olive oil-based dressing as a substitute. The balsamic vinegar and fresh herbs give this salad a fresh taste, and the strawberries bring a sweet, bold flavor.

The chicken provides enough protein to eat this salad as a meal, and you won’t need to eat this as a side. Pair this salad with a starchy vegetable, or eat as a tasty lunch!

Chicken, Strawberry, Avocado And Spinach Salad Recipe

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Ingredients

• 2 chicken breasts, boneless, skinless
• 1/2 cup fresh lemon juice
• 1/2 tsp. onion powder
• 2 tsp. dried parsley
• 2 tsp. paprika
• 6 cups fresh spinach
• 6 to 8 large strawberries, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, peeled, and cut into chunks
• 1/4 cup extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. fresh tarragon, minced
• Sea salt and freshly ground black pepper

Tags

Fast Prep Fast Cook Cooking: Grill Dairy-free No Sweeteners Nut-free Shellfish-free Egg-free

Preparation

1. Preheat grill to medium-high heat.
2. Marinate chicken in lemon juice, and top with onion powder, parsley and paprika.
3. Cook on the preheated grill for 10 to 15 minutes per side, or until no longer pink.
4. Whisk the olive oil, balsamic vinegar, tarragon, and season to taste in a bowl.
5. In a bowl, toss in the spinach, strawberry, red onion and avocado.
6. Pour the dressing over the spinach and gently toss until well covered.
7. Serve the salad topped with the sliced, grilled chicken.