1 boneless, skinless chicken breast, sliced into 1/2-inch (1-cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 teaspoons olive oil
2 cups baby spinach (80 g)
½ cup strawberry (75 g), hulled and sliced
½ avocado, sliced
1 tablespoon sliced almond, toasted
Nutrition Info
Calories 914
Fat 59g
Carbs 38g
Fiber 14g
Sugar 19g
Protein 61g
How to Make It
1. Step
In a bowl, add the olive oil, Greek yogurt, red wine vinegar, lemon juice, honey, poppy seeds, mustard, salt, and pepper in a small bowl and whisk until emulsified.
2. Step
Season the chicken with salt, pepper, and paprika.
3. Step
Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 4 minutes per side.
4. Step
Once cooled, slice the chicken on a cutting board.
5. Step
Toss spinach, strawberries, avocado, almonds, and sliced chicken together in a large bowl and drizzle with poppy seed dressing.
