Serves: 2 Prep: 15 min Cook: 15 min

Ingredients

• 2 chicken breasts, boneless, skinless
• 1/2 cup fresh lemon juice
• 1/2 tsp. onion powder
• 2 tsp. dried parsley
• 2 tsp. paprika
• 6 cups fresh spinach
• 6 to 8 large strawberries, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, peeled, and cut into chunks
• 1/4 cup extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. fresh tarragon, minced
• Sea salt and freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.
2. Marinate chicken in lemon juice, and top with onion powder, parsley and paprika.
3. Cook on the preheated grill for 10 to 15 minutes per side, or until no longer pink.
4. Whisk the olive oil, balsamic vinegar, tarragon, and season to taste in a bowl.
5. In a bowl, toss in the spinach, strawberry, red onion and avocado.
6. Pour the dressing over the spinach and gently toss until well covered.
7. Serve the salad topped with the sliced, grilled chicken.