Chicken, Avocado, and Spinach Salad with Sun Dried Tomato Dressing


This is a fresh, light, creative, delicious salad. A great way to use leftover chicken, or of course go ahead and cook the chicken fresh, it's another CalItaliano green-whire-red, like the Italian flag, dish in our repertoire.

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  • 1 tbsp plus ⅓ cup olive oil
  • 4 boneless, skinless chicken breast halves (about 1.5 lbs.)
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 clove garlic, pressed
  • 2 tbsp balsamic vinegar
  • 1 shallot, mined
  • ½ cup oil-packed Bella Sun Luci sun dried tomatoes, drained and chopped
  • ½ cup basil, chopped
  • 12 oz. baby spinach
  • 2 large ripe avocados, thinly sliced


  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
  2. Sprinkle chicken with ½ teaspoon of the salt and ¼ teaspoon. of the pepper; place in skillet and cook, turning once, until juices run clear, approximately 12 minutes.
  3. Let cool slightly and cut into thin strips; place strips in a large bowl.
  4. Meanwhile, whisk together remaining salt and pepper, the garlic and the vinegar, slowly whisk in remaining olive oil.
  5. Stir in shallot, tomatoes and basil. Spoon ¼ cup of the dressing over chicken and toss to coat.
  6. Toss spinach with remaining dressing and divide among 4 serving plates; top with chicken strips and avocado slices.

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