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As eye-catching as it is tasty, this salad is packed with healthy fats and protein from slices of avocado and chicken. Add the juicy sweetness of strawberries, the crunchy texture of slivered almonds, and the tanginess of feta cheese, and you’ve got a new favorite. Take it outside and sit in the warm May sunshine during lunch.
1. Whisk all dressing ingredients in a small bowl until well-combined.
2. Place the chicken breasts in a shallow bowl and cover with half of dressing. Cover and refrigerate for 30 minutes to two hours.
3. Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Once heated, add chicken breasts and cook for three minutes, then flip to cook for another three minutes. Flip again, reducing heat to medium-low and cook chicken 20-25 minutes more, turning every five minutes or so until internal temperature reaches 165 degrees. Remove chicken from heat and let rest for five minutes. Slice into strips.
4. Arrange spinach, strawberries, and red onion in a large bowl. Lightly toss with the remaining dressing. Add avocado, sliced chicken, and top with feta and almond slices. Serve immediately.
