Ingredients
For the Salad:
2 boneless skinless chicken breasts
6 cups fresh baby spinach
2 cups strawberries, sliced
1 avocado, diced
1/2 cup cucumber, thinly sliced
1/4 cup red onion, thinly sliced
1/3 cup feta cheese, crumbled
1/4 cup sliced almonds
For the Chicken:
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp black pepper
For the Strawberry Honey Dressing:
3 tbsp olive oil
2 tbsp strawberry puree
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/4 tsp sea salt
1/4 tsp black pepper
For Garnish (optional):
Extra strawberries
Fresh basil leaves
Additional feta cheese
Extra sliced almonds
Instructions
Rub chicken breasts with olive oil, garlic powder, paprika, sea salt, and black pepper.
Cook in a skillet over medium-high heat for 5–6 minutes per side, or until fully cooked and golden brown.
Transfer to a cutting board and let rest for 5 minutes before slicing.
In a small bowl, whisk together olive oil, strawberry puree, honey, balsamic vinegar, lemon juice, sea salt, and black pepper until smooth.
In a large salad bowl, combine spinach, strawberries, avocado, cucumber, red onion, feta cheese, and sliced almonds.
Arrange sliced chicken over the top.
Drizzle with the strawberry honey dressing and gently toss, or serve the dressing on the side.
Garnish with extra strawberries, basil leaves, additional feta, and sliced almonds.
Serve immediately.