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


  • 1 tablespoon plus 1/3 cup olive oil
  • 4 boneless, skinless chicken breast halves (about 1.5 lbs.)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 clove garlic, pressed
  • 2 tablespoons balsamic vinegar
  • 1 shallot, mined
  • 1/2 cup oil-packed Bella Sun Luci sun dried tomatoes, drained and chopped
  • 1/2 cup basil, chopped
  • 12 oz. baby spinach
  • 2 large ripe avocados, thinly sliced


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