Name: Chicken, Strawberry & Avocado Salad with Spinach & Almonds
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 3 avocados; 1 ½ (142 g) pkg baby spinach; 0.681 kg chicken breasts, boneless skinless; 1 ½ (454 g) pkgs strawberries; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Chicken, Strawberry & Avocado Salad with Spinach & AlmondsChicken, Strawberry & Avocado Salad with Spinach & Almonds — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

3 avocados

1 ½ (142 g) pkg baby spinach

0.681 kg chicken breasts, boneless skinless

1 ½ (454 g) pkgs strawberries

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and discard the stem ends of the strawberries; cut the strawberries into quarters lengthwise and transfer to a plate.

Halve and pit the avocados, then scoop out the flesh and cut crosswise into slices; transfer to the plate with the strawberries.

Measure out the almonds into a small bowl.

Preheat a grill pan or skillet over medium heat.

Place the chicken on a cutting board and holding a knife parallel to the board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper, then rub with olive oil.

Place the chicken in the grill pan or skillet; cook until golden brown and cooked through, 3 to 4 minute per side. Once done, transfer to a cutting board.

While the chicken cooks, in a small bowl, combine olive oil, balsamic vinegar, Dijon, salt, and pepper and whisk together.

Slice the chicken crosswise into bite-sized strips.

To serve, arrange a bed of the spinach on a plate and top with the avocado, strawberries, and chicken. Sprinkle with almonds and drizzle with the dressing just before serving. Enjoy!

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