Strawberry recipes don't all have to be sweet. This is another one of my favorite salads... it's fresh, colorful and healthy. If you don't have time to marinate the chicken, simply buy grilled chicken breast at your local market and cut the total time to 20min max. Bon appetit!
Serves 2 l Difficulty: easy l Prep time: 30min l Total time: 1hr
1/4 cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach (or any lettuce you prefer)
6 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
1 red onion, thinly sliced
1/4 cup goat cheese
2 tablespoons sliced almonds
1. Whisk the extra virgin olive oil with the balsamic vinegar, tarragon, salt and freshly ground black pepper in a small bowl until blended.
2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes.
3. In a pan with olive oil, place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
4. Arrange the lettuce, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with goat cheese and almond slices. Serve immediately.