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A fresh and colorful salad featuring grilled chicken marinated in a balsamic-tarragon dressing, served over baby spinach with strawberries, avocado, red onion, feta, and sliced almonds.

Ingredients

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  • 1/4 cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 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
  • 1/4 cup feta cheese
  • 2 tablespoons sliced almonds

Instructions

  1. Whisk together olive oil, golden balsamic vinegar, sugar, chopped tarragon, kosher salt, and black pepper until combined to make the dressing.
  2. Place chicken breasts in a shallow dish and pour half the dressing over them, reserving the other half for the salad. Cover and refrigerate for 30 minutes to 2 hours. Discard any marinade that touched raw chicken after marinating.
  3. Heat a grill, grill pan, or a lightly sprayed 12-inch nonstick skillet over medium-high heat.
  4. Hull and quarter the strawberries.
  5. Thinly slice the red onion into rings.
  6. Peel, seed, and cut the avocado into chunks.
  7. Place the marinated chicken on the hot grill or pan and cook for about 3 minutes. Flip and cook another 3 minutes. Then turn again, reduce heat to medium-low, and cook for 20–25 minutes more, turning every 5 minutes, until the internal temperature reaches 165°F.
  8. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
  9. In a large bowl, combine spinach, strawberries, and sliced red onion. Drizzle with the reserved dressing and gently toss.
  10. Top the tossed greens with avocado chunks, sliced chicken, crumbled feta, and sliced almonds. Serve immediately.

Notes

Chicken can be cooked ahead of time and stored in an airtight container for 3 to 4 days in the fridge or frozen for 2 to 3 months., Store dressing separately in the fridge for up to one week and whisk before use., To keep avocado from browning, add just before serving or toss chunks with lemon juice if prepped ahead., If assembling salad in advance, keep components separate to prevent sogginess and combine just before serving., Regular balsamic vinegar can be used instead of golden balsamic vinegar for a richer flavor., Grilling on an outdoor grill is an excellent alternative to using a grill pan or skillet., To make this recipe dairy-free or nut-free, omit feta cheese and/or almonds or substitute with alternatives like dairy-free cheese or toasted seeds.

Nutrition

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