Strawberry Avocado Salad with Balsamic Chicken #vegan #recipevegetarian

Refreshingly straightforward, Strawberry Avocado Salad with Balsamic Chicken resembles springtime in a bowl. Crisp, delicious strawberries, velvety avocado, crunchy pistachios and container burned chicken is settled in a bed of greens and showered with a sweet-flavorful balsamic dressing. Sound and simple!

Along these lines, this is the season when I endeavor to pull things back together. I re-set the good dieting meter, in a manner of speaking. At the point when the climate gets hotter and I realize that I'll in the end need to put on some shorts, I do my best to eat somewhat lighter, a little less fatty, and somewhat more brilliant.

Plates of mixed greens are forever my go-to in light of the fact that you can layer them with flavor without pressing in the calories. New fixings begin to spring up in the ranchers markets and this is the place I go for my plate of mixed greens motivation.

Strawberries are in season, so I got a crate of them in addition to a bunch of avocados. They're my preferred flavors at the present time: the sweet/tart strawberries matched with rich avocados just works in a mysterious manner.
Strawberry Avocado Salad with Balsamic Chicken #vegan #recipevegetarian
Also try our recipe Easy Fettuccine Alfredo With Broccoli #vegan #recipevegetarian


  • 1 tablespoon olive oil
  • 16 ounces boneless, skinless chicken breast
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 7 cups baby spinach or mixed greens (washed dried)
  • 2 cups sliced strawberries
  • 1 large avocado, peeled & sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped pistachios


  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with salt and pepper. Add to the pan and cook for 5 to 6 minutes on each side.
  3. While the chicken is cooking, whisk together the brown sugar, vinegar and water. Pour the mixture over the chicken and bring to a boil.
  4. Continue cooking the chicken in the balsamic syrup for an additional 3 to 4 minutes until cooked through and no longer pink. Transfer to a platter and keep warm.
  5. Remove the pan from the heat. Whisk in the mustard and thyme. Set aside.
  6. Arrange the greens on a large platter. Top with the strawberries, avocado and red onion. Slice the chicken and arrange on top of the salad.
  7. Sprinkle with pistachios and drizzle with the dressing. Serve immediately.  

Read more our recipe Cheese Tortellini in Garlic Butter Sauce #vegan #recipevegetarian

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