The best part about this salad is you can add chicken to it to make it the main course or leave it out for a side salad. I'm all about simple ingredients and easy preparation especially when it comes to dinner. Ain't nobody got time for all the mess of a complicated meal! (Or maybe I'm just too impatient! ha!)
I wanted my dressing to have a thicker and creamier consistency so I went with an entire avocado... if you want a thinner dressing than use half of an avocado for the dressing.
Once Frank realized Gabbie and I weren't sharing a bite he was ready to head outside to enjoy the cooler temps. We shot this a few Saturdays ago when we had lots of rain.
Ingredients:(feeds 4)
Salad:
1 lb of chicken (4 oz. per person.)
2 cups strawberries
1 1/4 cups blueberries
1/4 cup feta cheese (optional)
4 cups spinach
2 cups arugula
salt
pepper
garlic powder
1 tbs coconut oil
Dressing:
fresh basil (I used thai basil which is a bit stronger than the regular)
2 garlic cloves
1 whole avocado (you can adjust amount of avocado to desired consistency)
juice from 1/2 lemon
1.5 tbs white wine vinegar
juice from 1/2 lemon
1.5 tbs white wine vinegar
2-3 tbs olive oil
salt and pepper to taste
salt and pepper to taste
Directions:
1. Combine all the dressing ingredients into food processor and blend until smooth and chill in the fridge. Adjust liquids/avocado for desired consistency.
2. Cut chicken into strips and season with salt, pepper and garlic powder to taste.
3. Heat coconut oil over medium/high heat.
4. Once the coconut oil is melted place strips of chicken in the skillet and continue to cook on each side for 5 minutes.
5. In the meantime, wash the berries and cut strawberries into slices.
6. Combine spinach, arugula, berries and the cheese in a bowl. Once the chicken is finished cooking place chicken and top and serve promptly as to not wilt the spinach and arugula.
7. Add dressing as desired!
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Be Well,
Lindsey
Click images below to shop the post.
Lindsey
