-adapted from Seven Barrels
Ingredients:
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1/4 cup Bella Nonnas Garlic Infused Olive Oil
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1 tablespoon Bella Nonnas Tarragon White Balsamic Vinegar
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1 teaspoon sugar
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1 tablespoon roughly chopped fresh tarragon
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 boneless skinless chicken breasts
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6 cups loosely packed fresh spinach
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6-8 large strawberries, hulled and quartered
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1 avocado, peeled, seeded and cut into chunks
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3-4 thinly sliced rings of red onion
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1/4 cup feta cheese
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2 tablespoons sliced almonds
Instructions:
- Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
- Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
- 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 1/4 inch slices.
- 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.
- Enjoy!