Grilled Chicken Salad

Ingredients:

For the salad:
2 grilled chicken breasts, cut into bite-sized pieces
1/2 cup sliced almonds
Half a small red onion (or 1 small shallot), thinly sliced
4 cups chopped romaine lettuce
4 cups baby spinach (about 100 g)
225 g strawberries, quartered
1 cup cherry tomatoes, halved (about 170 g)
2 ripe avocados, diced
1/8 teaspoon salt
3/4 cup feta cheese

For the salad dressing:
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon DIJON mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper pepper

Instructions:

1. Toast the almonds: Place in a large skillet over medium heat. Cook for 2 minutes, stirring constantly to prevent burning. Reduce heat to medium-low. Continue to cook and stir until the almonds are fragrant and starting to turn golden (about 3-5 minutes more). Immediately transfer to a plate or bowl to cool.
2. Place the chopped onion in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this helps preserve the flavor and take the “bitterness” out of the onion).

3. Make the dressing: In a medium bowl, whisk together the lemon juice, oil, honey, mustard, salt, and pepper.
4. Combine the romaine lettuce and spinach in a large bowl. Also add the strawberries, tomatoes, and one avocado. Sprinkle with salt. Drain the red onion and add to the bowl as well. Then add the chicken. Pour about half of the dressing over the salad and toss to coat (clean hands are the perfect “tool” for tossing). Check the dressing level – the lettuce should be moist but not soaking wet. Add more dressing if needed.
5. Add the remaining avocado, feta cheese and almonds. Toss gently again. Serve immediately with extra dressing on the side.

Yield: 4 servings
Recipe: wellplated.com