Ingredients
1/3 cup olive oil for dressing
4 boneless, skinless chicken breast halves
1/2 tsp. freshly ground pepper
1 clove garlic, pressed or chopped
2 tbsp. balsamic vinegar
1/2 cup sun dried tomatoes in oil, drained and chopped
1/2 cup basil, chopped
12 oz. baby spinach leaves
1 large ripe avocado, thinly sliced
salt and pepper to taste
Directions
Salt and pepper chicken. Grill. Slice into strips and place in a large bowl.
In seperate bowl whisk together salt and pepper, garlic, and vinegar. Slowly whisk in olive oil. Stir in tomatoes and basil. Spoon 1/4 cup of the dressing over chicken and toss to coat. Toss spinach with remaining dressing and divide among other servings. Top evenly with chicken and avocado slices.
