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 temperate 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)

Actions:
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 400F. 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 of the plates. Add the avocado and onion
slices. Sprinkle walnuts over each plate.
4. Make the vinaigrette by whisking all
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!