Chicken & Avocado with Strawberry Spinach Salad Recipe

Strawberry season is here, and this is one of the most delicious ways to enjoy the season's greatest berries. This wonderful salad is an all-in-one meal with grilled chicken, strawberries, avocado, and spinach topped with a sweet dressing that is a culinary marriage made in heaven.  Okay so, the preparation time is considerably longer than that of a standard salad but the results are truly gratifying.

For the hot days, this summer salad is simply brilliant and will fill you up wonderfully. This light chicken salad conjures up a lot of color on the plate and ensures maximum flavor. 

Prep Time
Cook Time: 10 mins

2 boneless, skinless chicken breasts
1 tbsp fresh tarragon, roughly chopped
180g packed fresh spinach
8 large strawberries, hulled and halved/quartered
1 large avocado, peeled, seeded and cut into chunks
150g frozen peas, thawed
60ml extra-virgin olive oil
1tsp sugar
170g feta cheese, diced
1 tbsp balsamic vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

  • 1, Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  • 2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  • 3. Spray a grill pan non-stick pan with cooking spray and heat to medium-high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. 
  • 4. Reduce the cooking temperature to medium-low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Let the chicken rest for 5 minutes then slice into 1/4 inch slices.
  • 5. Arrange the spinach, peas and strawberries in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta. Serve immediately.