For the dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
For the salad:
- 4 Boneless skinless chicken breasts
- 1 tbsp avocado oil
- 4 cups spinach
- 4 cups arugula
- 12 strawberries, sliced (about 1/2 lb)
- 1/2 red onion, sliced thinly
- 2 avocados, sliced
- 1/4 cup sliced almonds
- 1/2 cup feta cheese (optional – omit for Whole30)
- salt and pepper
Preheat oven to 450° Fahrenheit and lightly grease a baking pan with avocado oil.
Season chicken on both sides with salt and pepper. Place chicken on the baking pan. Place in oven to cook for 20-25 minutes, or until the chicken is cooked completely through and 165 degrees in the center.
While the chicken is cooking. Prepare dressing by combining dressing ingredients in a small bowl or jar and mixing well.
Cut up strawberries, onion and avocados. Place spinach and arugula in a large bowl and add the strawberries and red onion. Toss with dressing and mix well.
When the chicken is finished, remove from oven and allow to cool for 5 minutes then slice into small strips.
Serve salad topped with chicken, avocado, sliced almonds and cheese (optional). Enjoy.
Recipe from: https://realsimplegood.com/strawberry-chicken-salad/
Total Time: 25 minutes