EASY STRAWBERRY AVOCADO SPINACH SALAD WITH CHICKEN

¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds

INSTRUCTIONS:

Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.

Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn.

Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature.

Let the chicken rest for 5 minutes then slice into ¼ inch slices …