Prep time: 15 minutes
Cook time: none
¼ c. extra virgin olive oil
1 T. balsamic vinegar
1 T. fresh tarragon, roughly chopped
Sea salt and black pepper, to taste
6 c. fresh baby spinach
12 large strawberries, hulled and quartered
½ small red onion, thinly sliced
1 large avocado, cut into chunks
2 c. rotisserie chicken, cut into chunks
¼ c. Feta cheese
2 T. sliced almonds
- Whisk the extra virgin olive oil with the balsamic vinegar and fresh tarragon in a small bowl until combined. Season with salt and black pepper, to taste. Set aside.
- Add the spinach, strawberries, and red onion slices in a large serving bowl. Lightly toss with ½ of the dressing.
- Add the avocado and rotisserie chicken to the bowl, and then top with Feta cheese and sliced almonds. Serve immediately with the remaining dressing on the side. Enjoy!
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