Spinach Salad with Chicken, Avocado, and Feta

The night before we left for Colorado, I knew that we would have packing to do and that we needed to get to bed early, so I wanted to make something for dinner that was light, quick, and that wouldn't leave leftovers since we'd be gone for 4 days. This salad really hit the spot!

I remember my mom using pine nuts in various shrimp/pasta dishes when I was a kid, but I haven't used them much myself. WHY??? They are so delicious. And they added a nice little crunch to the salad with all it's other soft, creamy ingredients. Although, if we're being honest, I could just eat a whole avocado for dinner and be happy. Well, maybe not just, I might starve to death that way. But I love them enough to devour them all on their own.   

We managed to get packed, eat dinner, and be in bed by around 10:30, but let me tell y'all...4 am came WAY too soon. Ugh. Why did I plan a 6:40 am flight?? I'm crazy, that's why. But, we had a good flight, I got some pics of my favorite Care Bear Clouds, and we arrived in Denver to 14 degree temps. WHAT?!?! I am not built for cold weather y'all. Especially when I left Austin and it was 73 degrees. Can you say, shock to the system?!?

Despite the cold temps, Colorado really is a beautiful state, and we had a fantabulous time!! If you want to hear more about the trip, check out this post.

In the mean time, get ye to the kitchen and make this salad!!

Spinach Salad with Chicken, Avocado, and Feta

Source: Recipe Girl

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 Tbsp olive oil
• 8 cups chopped spinach (1 bag)
• 1 cup halved cherry tomatoes
• 1 large avocado, peeled, pitted, and chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 3 Tbsp white wine vinegar
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Dijon mustard
• salt and pepper, to taste

Preparation

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper, and cook 3-4 minutes per side, until no longer pink in the middle. Remove to a cutting board and allow to rest for about 5 minutes before cutting into bite-size pieces.
3. To prepare the salad, place the spinach in a large bowl (or in individual bowls) and top with chicken, tomatoes, avocado, feta, and pine nuts.
4. In a small bowl, whisk together the white wine vinegar, olive oil, dijon mustard, salt and pepper. Pour over the salad and toss to combine.