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INGREDIENTS
DRESSING
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1/4 cup olive oil
1 tablespoon garlic, chopped
salt and pepper to taste
SALAD
4 boneless skinless chicken breasts
8 cups spinach
16 strawberries, halved
1 large avocado, sliced
1/2 cup feta cheese
INSTRUCTIONS
Whisk together the ingredients for the dressing, and place in the fridge. Heat a grill pan over medium to high heat, season both sides of the chicken breasts with salt and pepper. Cook, until chicken, is cooked through.
Assemble the salads by dividing the spinach among four bowls, 2 cups each. Slice the chicken diagonally, and place one on top of the spinach in each bowl. Divide the strawberries, avocado, cheese, and dressing among the salads.
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