Strawberry Spinach Salad with Grilled Chicken
With grilled chicken, sweet summer strawberries, creamy goat cheese, avocado, and pecans drizzled with a fresh and creamy strawberry vinaigrette.
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Servings: 6
Equipment
- grill or grill pan
- food processor
- large salad bowl
Ingredients
- 2 chicken breasts
- McCormick roasted garlic & herb seasoning or your favorite chicken seasoning
- 6 ounces fresh spinach
- 6 ounces fresh strawberries stem removed and sliced
- 2 ripe avocados sliced
- 1 cup pecans
- 3 ounces goat cheese crumbled
Strawberry Viniagrette
- ¼ cup avocado oil or olive oil
- 6 fresh strawberries stem removed
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 clove garlic
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Heat grill on medium to medium-high heat. Alternatively, a grill pan may be used on the stove. Drizzle chicken breasts with oil then sprinkle with desired amount of roasted garlic and herb seasoning. Grill turning halfway through cooking. Grill until cooked through with no pink and the internal temperature is 165°F. Slice and place on prepared salad.
- While the chicken is grilling make the vinaigrette. In a food processor add oil, strawberries, vinegar, mustard, garlic, salt, and pepper. Pulse until smooth.
- To a large salad bowl, add spinach, sliced strawberries, sliced avocado, crumbled goat cheese, pecans, and grilled sliced chicken. Drizzle salad with vinaigrette and serve.
- Store leftover salad in an airtight container in the refrigerator for up to 4 days. Store dressing in a seperate airtight container or mason jar in the refrigerator for a week.