Grilled Chicken and Spinach Salad with Almond Butter Dressing
A spinach and mushroom salad has French roots. This version with grilled chicken and avocado is topped withan Asian inspired Almond Butter Dressing from the Justin's Almond Butter Cookbook, Justin my Kitchen.
Servings: 4
Calories: 294kcal
Ingredients
- 2 chicken breasts - boneless skinless
- 1 Tablespoon olive oil
- 4 ounces baby spinach leaves
- 10 medium mushrooms sliced
- 1 avocado peeled, seeded and cubed
Dressing
- 1/4 cup almond butter
- 2 Tablespoons apple cider vinegar
- 2 teaspoons tamari or soy sauce
- 1 teaspoon ginger root minced
- 1 clove garlic clove minced
- 1/4 cup lemon juice
- 2 teaspoons olive oil
- 2 teaspoons honey
- water
Instructions
- Prep Grill and Chicken. Coat chicken breasts with olive oil, salt and pepper. Grill on medium-high heat for about 5 minutes per side. Check for doneness by pressing finger into meat. When it springs back and is no longer spongy, remove to a platter and set aside. The chicken breasts will continue to cook on the platter.
- Make Dressing: Place all dressing ingredients except water into a salad dressing container or covered jar. Shake to mix together. Drizzle in water until dressing is pouring consistency.
- Place clean baby spinach on a platter, top with sliced mushrooms. Just before serving, top with the cubed avocado.
- Slice chicken breasts and place on top of the spinach. Drizzle dressing over the salad and serve.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 294kcal