4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through.
For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese.
When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.