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Chicken and Spinach Avocado Salad  (Not yet rated)

A spinach, chicken, and avocado salad with a sun dried tomato dressing.

Cal: 465 Fat: 33g Carbs: 16g Protein: 29g Fiber: 7g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 pound chicken ; boneless, skinless breasts
  • 1 avocados ; sliced thin
  • 1/3 cup olive oil
  • 1/2 cup sun dried tomatoes ; chopped
  • 1/2 teaspoon black pepper
  • 1 clove garlic
  • 1 shallots ; minced
  • 1/2 cup basil ; fresh, chopped
  • 12 ounces spinach ; baby
  • salt ; to taste
  • 1 tablespoon balsamic vinegar
  • In My Kitchen

  • You will also need: whisk


    Heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken in skillet, until juices run clear, turning once, about 12 minutes. Slice into thin strips and place in a large bowl. In a small bowl, combine pepper, salt, vinegar and garlic. Slowly whisk in rest of olive oil. Add sun dried tomatoes, basil and shallot. Spoon about 1/4 cup of the dressing over the chicke, turning to coat. Toss spinach with remaining dressing and divide amoung 4 serving plates. Top with even amounts of avocado slices and chicken. Serves 4.

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