Strawberry Spinach Salad with Chicken and Avocado

 Dressing:

1/4 cup extra virgin olive oil

1 T. golden balsamic vinegar

1 tsp. sugar

1 T. roughly chopped fresh tarragon

1/4 tsp. kosher salt

1/4 tsp. black pepper

Salad:

2 boneless skinless chicken breasts

6 cups loosely packed fresh spinach 

6-8 large strawberries, hulled & quartered

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

1/4 cup feta or goat cheese

2 T. sliced candied almonds*

Instructions:

Whisk the EVOO with balsamic vinegar, sugar, tarragon, salt and pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl & cover with half of the dressing, cover & refrigerate for 30 minutes to 2 hours.

Spray a grill pan with cooking spray & 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. Reduce cooking temperature to medium low & cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4" slices.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken & top with feta or goat cheese & almond slices. Serve immediately.  

*Candied almonds (melt 3T. butter then add 1/2 cup sugar and let it get melty for a few minutes, then throw in sliced almonds and stir it around for a few minutes on medium heat until it turns light golden brown. Then spread on parchment paper until it cools.)

via: Foodie Crush