Chicken, Strawberry & Avocado Salad with Spinach & Almonds

[Sincerely-Food-Chef]

Ingredients

• ¼ cup almonds, sliced
• 2 avocados
• 1 (5 oz) pkg baby spinach
• 1 lb chicken breasts, boneless skinless
• 1 (16 oz) pkg strawberries
• balsamic vinegar
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
   • 1 (16 oz) pkg strawberries
   • 2 avocados
   • 1 (5 oz) pkg baby spinach
2. Trim and discard the stem ends of the strawberries; cut the strawberries into quarters lengthwise and transfer to a plate.
3. Halve and pit the avocados, then scoop out the flesh and cut crosswise into slices; transfer to the plate with the strawberries.
4. Measure out the almonds into a small bowl.
   • ¼ cup almonds, sliced
5. Preheat a grill pan or skillet over medium heat.
6. Place the chicken on a cutting board and holding a knife parallel to the board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper, then rub with olive oil.
   • 1 lb chicken breasts, boneless skinless
   • ½ tsp salt
   • ½ tsp black pepper
   • 2 tsp extra virgin olive oil
7. Place the chicken in the grill pan or skillet; cook until golden brown and cooked through, 3 to 4 minute per side. Once done, transfer to a cutting board.
8. While the chicken cooks, in a small bowl, combine olive oil, balsamic vinegar, Dijon, salt, and pepper and whisk together.
   • 6 tbsp extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • ½ tsp Dijon mustard
   • ¼ tsp salt
   • ¼ tsp black pepper
9. Slice the chicken crosswise into bite-sized strips.
10. To serve, arrange a bed of the spinach on a plate and top with the avocado, strawberries, and chicken. Sprinkle with almonds and drizzle with the dressing just before serving. Enjoy!