This light and fresh Strawberry Spinach Salad makes the perfect summer dinner – filled with strawberries, nuts, and grilled chicken. Add creamy goat cheese, apples and avocado for the ultimate bite! 

INGREDIENTS

• Spinach: For that extra fiber punch. You can sub Kale or Green Leaf. 
• Berries: I use a combo of fresh strawberries and apples.
• Avocado: A standard in most of my salads. Adds a touch bit of creaminess.
• Goat Cheese: Adds a nice tang, plus it melts a little when the chicken hits it.
• Pecans: For nutrients and a little crunch.
• Chicken: Seasoned simply with salt and pepper. Grill for a nice sear.
• Dressing: I make a vinaigrette using BACI Kitchen EVOO and Balsamic Vinegar. I love the flavor combo with the goat cheese, chicken, avocado and strawberries. 

INSTRUCTIONS

1. Preheat Grill: Preheat grill to medium high heat, approximately 350°- 400°F.
2. Make the Dressing: to a small bowl add BACI Kitchen Balsamic Vinegar and EVOO, dijon mustard, raw honey, dried basil, garlic, salt and pepper to taste. Whisk together until emulsified and set aside.
3. Season & Grill Chicken: Pat chicken breast dry with a paper towel and season both sides with salt and pepper. Place chicken on a clean grill and grill each side for 4-6 minutes or until there internal temperature reaches 165°F. Remove chicken from grill and let rest for 5 minutes before slicing.
4. Assemble the Salad: In a large bowl, add spinach, strawberries, apples, avocado, pecans, crumbled goat cheese and then top with sliced grilled chicken. Serve with BACI Kitchen's Balsamic Vinaigrette.
5. Enjoy!