- 6 cups Spinach
- ⅓ cup shredded Carrots
- 1 Avocado, diced
- ½ cup caramelized Onions
- 2 Tbsp. roasted Pepitas
- 1 small Chicken Breast
- 1 tsp. STAR Roasted Garlic Oil
- Garlic Balsamic Vinaigrette
- 2 Tbsp. STAR Balsamic Vinegar
- ¼ tsp. ground Oregano
- 1 tsp. Dijon Mustard
- 3½ Tbsp. STAR Roasted Garlic Oil
- Salt and Pepper to taste
In a bowl combine all of the ingredients for the vinaigrette. Whisk thoroughly. Set aside.
In a small saucepan heat oil over medium high heat. Season chicken with salt and pepper. Saute chicken for 6 minutes a side, or until cooked through. Remove from pan, and slice into strips.
Divide spinach onto 2 plates or bowls. Top with carrots, avocado, onions, sliced chicken and pepitas.
Drizzle the vinaigrette over the salad to serve.
Recipe developed by: http://dinnersdishesanddesserts.com
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Time: 40 minsServes: 8 (main dish), 16 (side dish)
Time: 25 minsServes: 6
Time: 15 minsServes: 6
Time: 15 minsServes: 2-3