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Chicken Salad with Strawberry + Sweet Balsamic Dressing
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
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- 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
Instructions
- 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 π
- In a serving bowl, layer spinach leaves, strawberries, asparagus, avocado and chicken. Top with pumpkin seeds.
- Combine oil, balsamic vinegar, sugar and salt to make the dressing and drizzle over salad to serve.
- Prep Time: 5 mins
