Description
A fresh and vibrant salad made with baby spinach, juicy strawberries, creamy avocado, grilled chicken, feta cheese, and almonds. Tossed with a homemade balsamic tarragon dressing, it’s a perfect balance of sweet, savory, and tangy—ideal for a light, satisfying meal.
Ingredients
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6 cups baby spinach
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1 cup strawberries, sliced
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1 ripe avocado, sliced
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1/4 cup red onion, thinly sliced
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1/3 cup feta cheese, crumbled
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1/4 cup sliced almonds, toasted
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2 boneless skinless chicken breasts
For the dressing/marinade:
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1/4 cup olive oil
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3 tbsp golden balsamic vinegar
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1 tsp sugar or honey
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1 tbsp fresh tarragon (or 1 tsp dried)
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1/2 tsp salt
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1/4 tsp black pepper
Instructions
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Whisk together dressing ingredients. Use half to marinate chicken (30 mins), reserve the rest.
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Grill marinated chicken for 4–5 minutes per side. Let rest, then slice.
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Toast almonds in a skillet until golden.
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In a bowl, combine spinach, strawberries, avocado, onion, and feta.
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Top with grilled chicken and almonds.
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Drizzle with reserved dressing before serving.
Notes
- You can substitute spinach with arugula or kale.
- Use blueberries or raspberries instead of strawberries.
- Make it vegetarian by omitting chicken and adding chickpeas.
- Prep chicken and dressing in advance for faster assembly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American