Low in salt and gluten-free, this recipe is great for anyone looking for a new salad idea.
- Drizzle chicken with 2 teaspoons oil. Season with salt and pepper. Heat a chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Thinly slice chicken.
- Place spinach, cheese, pine nuts, avocado and chicken in a bowl. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
- Drizzle dressing over salad. Toss gently to combine. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set