Strawberry And Avocado Spinach Salad With Chicken #SummerVibes

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

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 ¼ 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.