Strawberry Spinach Salad with Grilled Chicken
Servings 4 servings
This strawberry spinach salad is a light, healthy and filling salad that's packed with refreshing flavours and nutrients and gets a boost of protein from the grilled chicken! The strawberry salad dressing is super refreshing and the perfect way to make use of the seasonal produce this summer. {Gluten-free}
Ingredients
- 4 four oz chicken breasts grilled and sliced
- 8 cups baby spinach
- 4 tbsp chopped pecans
- 8 tbsp crumbled goats cheese or feta cheese
- 1 cup sliced strawberries
- 1 avocado sliced
For the strawberry balsamic vinaigrette (makes a full bottle)
- 1 cup fresh sliced strawberries
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1/2 tsp salt
Instructions
- Preheat grill to medium high.
- Season chicken breasts with salt and pepper. Add chicken to the grill and cook 6 minutes per side or until cooked through. Cut into thin slices.
- Meanwhile, toss the spinach, chopped pecans, crumbled goats cheese, sliced strawberries, and avocado together in a large bowl.
- Add all ingredients for the dressing to a blender and blend until smooth (I used a Ninja blender to make it nice and smooth).
- Divide the salad among four bowls. Evenly distribute sliced chicken between bowls. Pour desired amount of dressing over the salad and toss to combine (the salad dressing recipe makes a full bottle's worth so I used about a quarter of the dressing for this salad recipe).
Notes
*The salad dressing recipe makes a full bottle's worth. I used about a quarter of the dressing for this salad recipe.
*Salad dressing can be kept in the fridge for up to a week.
Nutrition
Calories: 374kcalCarbohydrates: 16gProtein: 37gFat: 25gCholesterol: 98mgSodium: 275mgFiber: 5gSugar: 7g
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!