Ingredients
- 1 batch Strawberry-Lime Dressing (click for recipe)
- 3/4 cup pecans
- 18 cups baby spinach (3 cups per salad)
- 4 cups strawberries thinly sliced
- 3 cups cooked chicken breast cubed
- 1 cup red onion thinly sliced
- 3/4 cup goat cheese
- 2 avocados diced
- Pinch of salt
Instructions
- Make the strawberry-lime dressing according to the recipe. It should make about 1 cup.
- Toast the pecans in a 400°F oven until golden and aromatic, about 5-7 minutes. Watch them closely so they don't burn.
- Divide the spinach between 6 bowls, followed by the strawberries, chicken, onion, cheese, and diced avocado. Sprinkle with a pinch of salt.
- Divide the dressing between each bowl (about 2.5 tbsps per salad). Serve immediately.
