Strawberry Avocado Spinach Salad with Chicken

Dressing and marinade:
¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
¼ teaspoon kosher salt
*Often I skip the homemade dressing use a strawberry poppyseed vinaigrette


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
¼ cup feta cheese (optional)
2 tablespoons sliced almonds

Instructions

If you are making homemade dressing whisk the extra virgin olive oil with the balsamic vinegar, sugar and kosher salt in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. (or usually I just use leftover grilled chicken)

Grill  the chicken.

Arrange the spinach and strawberries in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

https://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/