This strawberry chicken salad with avocado and creamy balsamic dressing is one of the most delicious ways to take advantage of spring's best produce! This healthy, vibrant dinner salad is ready in just 30 minutes!
Light a grill or grill pan over high heat. Lightly brush each chicken breast with oil, then season generously with salt and pepper. Set the chicken aside and prepare the salad base.
Place the baby spinach, fresh basil leaves, strawberries, english cucumber, and fresh mozzarella into a salad bowl and toss. Set aside.
Place the chicken on the grill, then cover and grill 7-8 minutes. Tip: if using a grill pan, cover with an inverted cast iron skillet as a "lid". Flip the chicken breasts using tongs, then grill on other side 7-8 more minutes until fully cooked through, and the temperature of the chicken reaches 160* using an instant read thermometer. Remove the chicken from the grill and set aside on a cutting board to rest.
While the chicken is resting, prepare the dressing. In a mason jar, combine the balsamic vinegar, Italian seasoning, yogurt, honey, salt, pepper, and olive oil. Place the lid on the jar and then shake vigorously for 1 minute until the dressing is emulsified.
Slice the chicken against the grain. Top each salad with half a diced avocado and one quarter of the chicken breast slices. Drizzle with 2 tablespoons (or more or less to taste) of creamy balsamic vinaigrette and serve immediately.