Spinach Salad with Grilled Chicken, Avocado, Walnuts and Apple Cider Vinaigrette

Serves: 4

Ingredients:

• 6 cups spinach
• 1 pound organic chicken breasts, 30 minutes at room temperature before grilling
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 avocado, sliced
• 1/3 cup walnuts, chopped
• 1/4 small purple onion, sliced

Vinaigrette:

• 1/3 cup olive oil or avocado oil
• 2 tablespoons apple cider vinegar
• 1 tbsp fresh lemon juice
• Sea salt and pepper (optional)

Instructions:

1. Prepare to grill the chicken breasts. Coat both sides of each chicken breast with oil. Sprinkle with thyme and rosemary.
2. Preheat the gas grill to medium-high until the temperature reaches 400°F. Add chicken, close lid and cook for 8 minutes. Turn the chicken over and cook for 7 minutes or until cooked through. It should be juicy and tender. Let the chicken sit for 5 minutes before slicing.
3. While chicken is grilling, add the spinach to each plate. Add the avocado and onion slices. Sprinkle walnuts over each plate.
4. Make the vinaigrette by whisking all vinaigrette ingredients in a small bowl until well combined.
5. Slice the chicken breasts, add it to the plates, and drizzle the vinaigrette over each one.
6. Sprinkle red chili flakes or diced fresh red chili over the entire salad to finish it!