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
Serves:¨
Ingredients:
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
Instructions:
- 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.