Description
This fresh and vibrant chicken salad is packed with juicy strawberries, creamy avocado, tangy feta, and a zesty tarragon dressing. Perfect for summer lunches, light dinners, or healthy meal prep.
Ingredients
Dressing / Marinade:
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¼ cup extra virgin olive oil
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1 tbsp golden balsamic vinegar
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1 tsp sugar
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1 tbsp fresh tarragon, chopped
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¼ tsp kosher salt
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¼ tsp black pepper
Salad:
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2 boneless, skinless chicken breasts
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6 cups fresh spinach
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6–8 large strawberries, hulled & quartered
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1 avocado, diced
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3–4 thin slices of red onion
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¼ cup feta cheese
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2 tbsp sliced almonds
Instructions
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Marinate Chicken: Whisk together dressing ingredients. Use half to marinate chicken in the fridge for 30 minutes to 2 hours.
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Cook Chicken: Grill or pan-sear on high for 3 minutes per side. Reduce heat and cook another 20–25 minutes, turning until internal temp reaches 165°F.
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Assemble Salad: Toss spinach, strawberries, and onion with remaining dressing. Top with sliced chicken, avocado, feta, and almonds.
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Serve: Serve immediately while chicken is warm.
Notes
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Substitute feta with goat cheese or omit for dairy-free.
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Add grilled tofu or chickpeas for a vegetarian option.
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Store components separately if meal prepping.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Salad, Main Course
- Method: Grilling or Pan-Searing
- Cuisine: American