With strawberry season ending and summer just around the corner, this is the perfect salad to throw together for yourself or for company. I love the colors and bright, fun flavors of this salad. The addition of the pumpkin and sunflower seeds really creates a richer texture, not to mention adds a nutritious boost of healthy fats and protein!
For the salad:
3-4 cups spinach
1 cucumber, thinly sliced
1/2 avocado, sliced
1/4 cup strawberries, sliced
1/4 cup chopped pecans or walnuts
2 Tbsp shelled sunflower seeds
2 Tbsp pumpkin seeds
1 piece Italian grilled chicken breast (recipe below)
For the chicken:
1 kilo or 2 lbs chicken breast, about 1/4-1/2 inch thick
1 Tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
For the dressing:
1/4 cup olive oil
1/8 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
Preheat the oven to 190°C or 375°F.
Combine all spices for the chicken in a small bowl and mix.
In a large bowl, drizzle olive oil over the chicken and coat each piece with the spice mixture.
Ideally marinate for about 30 minutes, but it's fine if you don't have time, I won't tell anyone.
Bake covered with foil for 35 mins and then uncovered for 10 minutes or until chicken is cooked through.
Remove from oven, let cool, and slice. Store extras in the fridge for future salads!
For the salad, place spinach and all cut veggies in a large bowl.
Top with strawberries, nuts, and seeds.
Add chicken breast.
Combine all dressing ingredients and drizzle all over the salad.