Chicken, Avocado and Spinach Salad

This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.

• Ready In: 27 mins
• Serves: 4

Ingredients

• Chicken

• 1  tablespoon olive oil
• 4  boneless chicken breast halves
•  salt, to taste
•  pepper, to taste

• Dressing

• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄3 cup olive oil
• 1  garlic clove, pressed
• 2  tablespoons  balsamic vinegar
• 1  shallot, minced
• 1⁄2 cup sun-dried tomato packed in oil, drained and chopped
• 1⁄2 cup fresh basil, chopped

• Salad

• 12  ounces  baby spinach leaves
• 1  large  ripe avocado, thinly sliced

Directions

1. Heat 1 TBS olive oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper to taste.
3. Cook in skillet, turning once, until juices run clear (about 12 minutes).
4. Slice into thin strips and place in large bowl.
5. In separate bowl, whisk together salt and pepper, garlic and vinegar.
6. Slowly whisk in 1/3 cup olive oil.
7. Stir in shallots, tomatoes, and basil.
8. Spoon 1/4 cup of the dressing over chicken and toss to coat.
9. Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.