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Chicken Salad with Strawberry + Sweet Balsamic Dressing

  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Units Scale
  • 6 cup baby spinach leaves, rinsed
  • 1 punnet of strawberries, tops removed, quartered
  • 1 1/2 tsp extra virgin olive oil
  • 1 tsp sesame oil
  • 2 bunches of asparagus, trimmed
  • 1 avocado, cubed
  • 1 roast chicken, skin removed, shredded
  • 1/4 cup pumpkin seeds, toasted
  • 1/2 tsp salt
  • 80 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • 1 1/2 tbsp brown/coconut sugar
  • 1 pinch of salt


  1. Heat a frying pan over med-high heat. Add olive and sesame oil to pan. Once hot, add asparagus. Saute for 3-5 minutes, tossing occasionally. Remove from pan, and cut on the diagonal (it looks fancy that way 😉
  2. In a serving bowl, layer spinach leaves, strawberries, asparagus, avocado and chicken. Top with pumpkin seeds.
  3. Combine oil, balsamic vinegar, sugar and salt to make the dressing and drizzle over salad to serve.
  • Prep Time: 5 mins

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