Description
An easy Avocado Strawberry Spinach Salad with Grilled Chicken and a homemade balsamic vinaigrette. This light and fresh Strawberry Spinach Salad makes the perfect summer dinner.
Ingredients
Scale
- 6 cups of baby spinach
- 2 chicken breasts
- salt & pepper
- 1 1/2 cups of sliced fresh strawberries
- 1/3 cup blueberries
- 1 avocado, sliced
- 1/4 cup pecans
- 1/3 cup crumbled goat cheese
Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- salt & pepper to taste
- 1 garlic clove, minced
Instructions
- Preheat grill to medium high heat, approximately 350°-400°F.
- Pat chicken breast dry with a paper towel and season both sides with salt and pepper.
- Place chicken on a clean grill and grill each side for 4-6 minutes or until there internal temperature reaches 165°F.
- Remove chicken from grill and let rest for 5 minutes before slicing.
- In the mean time, to a small bowl add balsamic vinegar, olive oil, dijon mustard, raw honey, dried basil, garlic, salt and pepper to taste. Whisk together until emulsified and set aside.
- In a large bowl, add spinach, strawberries, blueberries, avocado, pecans, crumbled goat cheese and then top with sliced grilled chicken. Serve with Balsamic Vinaigrette.
Nutrition
- Serving Size: 1 salad
- Calories: 253
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 9 mg
