Today's menu: Spinach salad with chicken, avocadoes, and strawberry vinaigrette.
One bunch of fresh spinach.
One large avocado
One chicken breast
1/4 cup balsalmic vinegar
1/2 cup oil (I used avocado and olive)
1 Tbsp. honey
This serves two people. Cook the chicken breast by microwaving on high for 5-7 minutes. Cut the stems off the spinach and rinse, then let dry. Pick out 4 of the best-looking strawberries for the salad and set them aside. Put the rest of the strawberries into the food processor along with the vinegar, salt, and pepper to taste. Pulse until the strawberries are pureed. With the machine running, add the honey, then the oil, slowly. Divide the spinach between the two plates. Slice the chicken breast very thinly and pile in the middle of the spinach. Slice the avocado and reserved strawberries and arrange around the chicken. Put some sprouts on top of the chicken, then drizzle the dressing all around, making it look beautiful and expensive!