Colorida ensalada de espinacas y fresas con pollo a la parrilla

Ingredientes

• For the Poppy Seed Vinaigrette:
• 1/2 cup avocado oil or extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Grilled Chicken:
• 2 medium boneless, skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Salad:
• 10 ounces fresh baby spinach
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup slivered almonds
• 1/4 red onion, thinly sliced

Preparación

1. 1

   Prepare the Vinaigrette: In a small bowl or a jar with a lid, combine the avocado oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Set aside to allow flavors to meld.

2. 2

   Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil and season generously and evenly with garlic powder, paprika, salt, and pepper.

3. 3

   Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until it's cooked through and has visible grill marks. The internal temperature should reach 165°F (74°C).

4. 4

   Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute, ensuring tender meat. After resting, slice the chicken against the grain into thin strips.

5. 5

   Toast the Almonds: While the chicken is resting, place the slivered almonds in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden brown. Remove them from the hot pan immediately to prevent burning.

6. 6

   Assemble the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, toasted almonds, and thinly sliced red onion.

7. 7

   Dress and Serve: Add the sliced grilled chicken to the salad. Just before serving, drizzle with about half of the poppy seed vinaigrette and toss gently to coat. Add more dressing if desired. Serve immediately and enjoy.