Chicken & Avocado Spinach Salad

Ready in 45 minutes

Looks yummy!


1 tablespoon Olive oil; for chicken
1/3 cup Olive oil; for dressing
4 ea Chicken breast; skinless, halves
1 teaspoon Salt
1/2 teaspoon Pepper
1 clove Garlic; pressed
2 tablespoon Balsamic Vinegar
1 ea Shallot; minced
1/2 cup Sun-dried tomatoes; drained & chopped
1/2 cup Basil; fresh, chopped
12 ounce Baby spinach
1 large Avocado; thinly sliced

Original recipe makes 4 Servings



Heat 1 tbsp. oive oil in a large skillet over medium-high heat. Salt and pepper chicken. Cook in skillet, turning once, until juices ru clear about 12 minutes. Slice into thin strips and place in large bowl. In separate bowl whisk together sat and pepper, garlic, and vinegar. Slowly whisk in remainin olive oil. Stir in shallot, tomatoes, and basil. Spoon 1/4 cup of the dressing over chicken and toss to coat. Toss spinach with remianing dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

Verified by stevemur
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Calories Per Serving: 448 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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