Monday, August 2, 2010

Avocado Chicken Spinach Salad

1 tbsp extra virgin olive oil for chicken
4 Organic Boneless Skinless Chicken Breasts Cut In Strips
1/2 tsp freshly ground black pepper
1 Gloved Crushed Garlic
DeNegric Balsamis Vinegar
Extra Virgin Olive Oil (EVOO)
1 Minced Shallot
1/2 cup seeded and diced plum tomatoes
1/2 cup chopped fresh basil
12 Oz Organic Baby Spinach Leaves
1 Large Ripe Avocado thinly sliced
Sea Salt
Freshly Grated Imported Percorino Romano Cheese

Heat 1 tbsp oil in a large skillet, over medium heat. Sprinkle ground pepper and Sea Salt oven Chicken Breasts in a Bowl and mix. Place chicken breasts in skillet and cook, Add in the minced shallot, crushed garlic, and tomatoes when the chicken is half-way done. Cook until chicken is done.

In large bowl add in some of the spinach, spoon in some of the chicken mixture, add in some of the chopped fresh basil, drizzle on some of the Balsamic Vinegar, drizzle on 1 tbsp EVOO, toss to coat, layers items again and toss to coat. Sprinkle Cheese On Top Of Mixed Salad.

Divide evenly among 4 salad serving plates. Place Avocado Slices On Top .

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