2 large chicken breasts, pounded to even thickness
Salt and fresh ground black pepper
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, peeled, pitted and diced (or you can double this to 2 avocados!)
1/2 cup crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
Half a small red onion, thinly sliced
Balsamic dressing to taste

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and fresh ground black pepper


  1. Whisk all the dressing ingredients together and chill until ready to use.
  2. Lightly coat pan with olive oil. Season chicken with salt and pepper on both sides. Grill chicken until no longer pink in center; do not over cook and remove immediately from heat once cooked. Let chicken rest at room temp at least 5 minutes; then slice into strips.
  3. Toss all salad ingredients together, evenly coat with desired amount of dressing. top with chicken strips and serve immediately.