Grilled Chicken Salad with Strawberries and Avocado Recipe

5 from 4 votes

Grilled Chicken Salad with Strawberries and Avocado Recipe

Grilled Chicken Salad with Strawberries and Avocado Recipe - This simple grilled chicken salad is made with fresh spinach, sweet berries and creamy avocado, then tossed with a quick balsamic dressing. Ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad

Cuisine: American

Servings:

Author: Robyn Stone

Ingredients

2 chicken breasts boneless, skinless
1 cup Balsamic Dressing
6 cups spinach
1 pint fresh strawberries hulled and quartered
1 pint fresh blueberries
1/2 cup roasted pecans
1/4 medium red onion sliced thinly
1 medium avocado peeled, pitted, and sliced
1 (4-ounce) package goat cheese
fresh basil

Instructions

Add chicken and 1/2 cup balsamic dressing to a large zip top bag. Press to remove as much air as possible as you seal the bag. Turn the bag to make sure that the chicken is well coated with the balsamic dressing. Chill in the refrigerator for at least 30 minutes.
Spritz a grill pan with olive oil spray and place over medium heat. Remove the chicken from the marinade and place onto the grill pan. Discard the zip top bag and the used balsamic dressing marinade. Cook the chicken for 6 minutes on one side, then use tongs and turn the chicken to the other side and cook for an additional 6 minutes or until the chicken is cooked through and reaches 165º F when checked with an internal thermometer. Remove the grill pan from the heat and allow the chicken to rest as you prepare the remaining ingredients.
Add the spinach, strawberries, blueberries, pecans, and onion to a large bowl. Drizzle about 2 tablespoons of the dressing over the ingredients and toss lightly to combine.
Slice the cooked chicken and add to the salad along with the avocado and goat cheese. Top with torn basil leaves and the remaining dressing and serve.

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