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!
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;
Preparation
**Preheat grill to medium-high heat.
** Marinate chicken in lemon juice, and top with onion powder, parsley and paprika. ** Cook on the preheated grill for 10 to 15 minutes per side, or until no longer pink. ** Whisk the olive oil, balsamic vinegar, tarragon, and season to taste in a bowl. ** In a bowl, toss in the spinach, strawberry, red onion and avocado. ** Pour the dressing over the spinach and gently toss until well covered. ** Serve the salad topped with the sliced, grilled chicken.
No comments:
Post a Comment