Grilled Chicken Salad

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  2 Chicken Breast, Grilled(392g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 cup Almonds
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  1 Yellow Onion(55g)
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  4 cup Lettuce, Romaine
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  4 cup Spinach
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  8 oz Strawberries
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  1 cup Tomato, Cherry
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  2 Avocado(300g)
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  0.1 tsp 1/8 teaspoon kosher salt
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  0.8 cup Cheese, Feta, Crumbled
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  0.3 cup Lemon Juice, Fresh
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Honey
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.1 tsp 1/8 teaspoon ground black pepper

Instructions

1. 1Toast the sliced almonds in a large dry skillet over medium heat, stirring constantly, for 2 minutes. Reduce heat to medium-low and continue stirring until fragrant and just turning golden, about 3–5 minutes more. Transfer immediately to a plate to cool.
2. 2Place the thinly sliced red onion in a bowl, cover with cold water, and let soak while you prepare the remaining ingredients to mellow the sharp bite.
3. 3Make the dressing: in a medium bowl, whisk together the lemon juice, extra-virgin olive oil, honey, Dijon mustard, 1/2 teaspoon kosher salt, and ground black pepper until fully combined. Set aside.
4. 4In a large bowl, combine the chopped romaine and baby spinach. Add the quartered strawberries, halved cherry tomatoes, and half the diced avocado. Sprinkle with 1/8 teaspoon kosher salt and toss gently.
5. 5Drain the red onion and pat dry. Add it to the salad bowl along with the diced grilled chicken breast pieces.
6. 6Pour about half the dressing over the salad and toss until the leaves are evenly coated. Add more dressing to your preference.
7. 7Gently fold in the remaining diced avocado, feta cheese, and cooled toasted almonds.
8. 8Divide evenly into 4 airtight meal-prep containers. Store extra dressing in small sealed containers on the side and refrigerate for up to 1 day.