Spinach Salad with Grilled Chicken, Avocado and Strawberry (Gluten-Free)

Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal.

Ingredients:

• 2 full chicken breasts, or four halves, skinned and boned
• 5 ounces organic spinach
• 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved
• 1 large avocado, sliced
• ½ small red onion, thinly sliced
• ½ cup feta cheese, crumbled
• ⅓ cup toasted sunflower seeds
• ¼ cup toasted pumpkin seeds

Celiac.com Sponsor (A12):
Balsamic vinaigrette:

• 3 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 garlic clove, minced
• ½ teaspoon dijon mustard
• ½ tablespoon honey
• Freshly ground salt and pepper, to taste

Directions:
Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool.

In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using.

Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool.

Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces.

Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. 

Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve.