Spinach Salad with Chicken, Strawberries & Avocado

Ingredients:

¼ cup extra virgin olive oil

1 Tbsp. balsamic vinegar

1 tsp. coconut sugar

1 Tbsp. roughly chopped fresh tarragon

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

2 boneless, skinless chicken breasts

6 cups loosely packed fresh spinach

6-8 large strawberries, hulled and quartered

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

¼ cup feta cheese

2 Tbsp. sliced almonds

Instructions:

1. Whisk extra virgin olive oil with the balsamic vinegar, coconut sugar, tarragon, kosher salt and freshly ground black pepper in a 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 or 12-inch 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. Reduce the cooking temperature to medium low and 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 ¼ inch slices.

4. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately and enjoy!