Strawberry Avocado Chicken Salad

~serves 4, gluten free

- 1 bag of baby spinach or mixed greens

- 2 cups of sliced strawberries

- 1 avocado, diced

- ¼ cup slivered almonds

- ½ of a medium red onion, thinly sliced

- 4 oz Gorgonzola or blue cheese

- 2 large chicken breasts, cooked and diced


- ½ cup extra-virgin olive oil

- 3 teaspoon dijon mustard

- 2 tablespoons honey

- 1 ½ tablespoons apple cider vinegar

- 2 tablespoons white balsamic vinegar

    In a large salad bowl, toss chicken, spring greens, strawberries, red onion, almonds, and avocados. Top with Gorgonzola cheese.

    To make the dressing: Whisk together in a small bowl the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard and honey. Drizzle over salad.