A delicious salad that can be enjoyed for lunch or dinner.

Ingredients:

Chicken and marinade:

• 2 pounds boned and skinned chicken breasts — julienned
• ½ cup olive oil          
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• ½ teaspoon fresh ginger, minced
• 1 Thai chili pepper seeded and minced
• ½ teaspoon salt

Dressing:

• juice of two lemons
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon honey or agave syrup
• 1 cup olive oil

Salad:

• 1 pound spinach, torn or cut into bite-sized pieces
• 2  avocados, peeled and sliced
• 2 tomatoes, sliced
• ¼ cup croutons

Get Started:

Step 1:  For the chicken and marinade: mix olive and sesame oils; add minced garlic, minced ginger root, salt and minced Thai pepper in a nonreactive container. 

Step 2:  Add chicken breast pieces to marinade and refrigerate for 4 hours or more. 

Step 3:  Drain marinade and grill chicken on a pre-heated grill until thoroughly cooked.  Let chicken cool to room temperature. 

Step 4:  For the salad dressing: combine lemon juice, garlic, honey salt and pepper in a bowl.  Slowly pour olive oil into bowl while whisking quickly to emulsify the salad dressing.

 Step 5:  Divide spinach into four bowls.  Top with grilled chicken pieces, tomato, avocado and croutons.  Drizzle dressing over salad.