Let’s Get This Produce Party Started

Grilled Chicken, Spinach & Strawberry Salad with Creamy Avocado Dressing

INGREDIENTS

For the Chicken and Marinade

• 2 lbs. Chicken Breasts Tenders, or Thighs
• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Tamari Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced
• 1 1/2 teaspoon salt
• 1 teaspoon Pepper

For the Salad

• 3 cups fresh spinach
• ½ pound Brussels sprouts, thinly sliced
• ½ cup purple onion, thinly sliced
• 1 pint strawberries, sliced
• ½ cup chopped walnuts
• 5 ounces goat cheese, crumbled

For the Avocado Dressing

• 1 Avocado
• 1 clove Garlic peeled
• 1/4 cup roughly chopped cilantro
• 1/4 cup Greek yogurt
• 1 tablespoon fresh lime or lemon juice or white vinegar
• 3 tablespoons Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Water

INSTRUCTIONS

1. Combine all marinade ingredients. Place chicken and marinade in a zip lock bag and refrigerate for at least 30 min or ideally up to 4-5 hours.
2. While chicken is marinating, start avocado dressing.
3. Place all the ingredients In a food processor or blender.
4. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about 1/3 cup water or until it reaches the desired consistency.
5. Grill chicken for about 9-10 minutes. Flip the chicken breasts at the halfway point. I normally like to grill my chicken for about 10 minutes, flipping them at the halfway point in order to have beautiful sear marks on each side of the chicken.
6. Add all ingredients for salad into a large bowl and toss until well blended. Top with grilled chicken. Add the desired amount of dressing onto the salad mix and toss until well covered.
7. Serve immediately.