Monday, June 19, 2017

Strawberry Avocado Spinach Salad with Chicken

Walk the grand-doggy and then this for lunch with a girlfriend
(found recipe on foodie crush blog)

Monday is one of my favorite days of the week, as it is my alone time with God day along with catching up with loose ends around the house and office day. Although today I went out for a long walk with one of my best friends and the grand doggy. We topped off the walk with this salad on the back deck.

Now for the rest of my afternoon, I am working on a winter quilt that I have been meaning to get to for some time now along with a wool applique project I started this past weekend. Everything is lined up on the ironing board waiting for my attention.

My wonderful husband and I found a darling little fabric shop in Anacortes during the weekend while driving around and exploring the area together. It was in an ideal location as there was a farmers market right behind the fabric shop and a quaint little coffee shop right next door. As I loaded up on the most beautiful fabrics my fun loving husband stocked up on all sorts of fresh produce and then we met up next door for some croissants and coffee. Score!

So, back to the ironing board, I go.

Happy Blessings to all who pass through here.

Here is the recipe for this amazing salad (picture above is not mine)

~enjoy the moments

  • ¼ cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • ¼ cup feta cheese
  • 2 tablespoons sliced almonds
  1. 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.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. 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 ¼ inch slices.
  4. 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.

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