This is the absolute perfect summer salad. Its a cinch to throw together and is so refreshing and delicious. It would also make the perfect starter or side salad. I used arugula because its one of my favorite greens but spinach or baby greens would be a perfect substitute or add in. I’m not sure what has been happening at your local Whole Foods or farmers market but the organic strawberries this summer have been to die for. So perfectly sweet and ripe. I am not a huge chicken fan mostly because I don’t like the prep work or cooking it. I recently found organic chicken slices at Whole Foods, which I buy from time to time for salad additions. If you eat chicken in your salads frequently I suggest grilling a few breasts over the weekend and then putting it in individual sized servings to be used throughout the week. Also, for vegetarians and vegans you can easily omit the chicken and bacon and still have a perfectly tasty salad. Enjoy!
- 3 cups arugula or green of choice
- ¼ cup grilled chopped chicken
- 1 slice of bacon
- ½ avocado
- 4 sliced strawberries
- 1 Tbsp olive oil
- 1 Tbsp champagne vinegar
- dash of salt and pepper
- If you do not have prepackaged chicken season a chicken breast with a dash of salt and pepper and grill until it reaches a temperature of 160-165 degrees. Cook about 3 minutes, flip and cook an additional 3 min. Should no longer be pink inside.
- Once cooked chop.
- Slice strawberries and avocados.
- Cook bacon and break into small pieces.
- To serve place arugula on a plate and top with chicken, bacon, avocado and strawberries.
- Drizzle with olive oil and champagne vinegar and sprinkle with salt and pepper.