Tuesday, January 12, 2010

Strawberry Chicken Salad

300 grams fresh spinach
2 chicken breasts
salt, pepper, paprika
1 avocado
2 cups sliced strawberries
1 small red onion
1/4 slivered almonds
1/2 cup balsamic vinaigrette

Preheat oven to 400 degrees. Sprinkle chicken breasts with salt, pepper, and paprika and bake for half an hour or until cooked through. Cool and cut into strips.
Wash and slice strawberries, chop avocado, and slice red onion thinly. Toss with spinach, chicken, and almonds.
Just before serving drizzle with dressing.

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