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Strawberry Avocado Spinach Salad with Chicken

Use your fresh veggies and strawberries to make this yummy salad! Add chicken to make it a complete meal! A simple balsamic dressing does double duty as a marinade for the chicken in this light and healthy, fresh spinach, avocado and strawberry salad.

 

Ingredients

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.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

https://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

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