Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently. The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Salad Dressing
First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.
Marinate The Chicken
Place the chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.
Grill The Marinated Chicken
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.
Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
Make The Strawberry Avocado Spinach Salad With Grilled Chicken
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes. Place grilled chicken slices on top of salad.
Add avocado chunks, then drizzle salad with remaining reserved salad dressing (don’t use the dressing you marinated the chicken in). Serve this strawberry avocado spinach salad with grilled chicken, and enjoy every single bite!
Time To EAT!
Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were soooo good! Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious chicken top this delicious salad off!
Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoyed it. Thank you for stopping by today… I hope you will come back soon.
Looking For More Main Dish Salad Recipes?
You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, including:
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Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/
- 1/4 cup extra virgin olive oil
- 1 teaspoon granulated sugar
- 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
- 1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
- 6 cups loosely packed baby spinach leaves
- 6-8 strawberries , hulled/quartered
- 1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
- 4 very thin slices of red onion
- 1/4 cup crumbled feta cheese
- 2 Tablespoons sliced almonds
- 1 slice cooked crisp/crumbled bacon (optional)
- Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
- Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
- Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
- Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!