Chicken, Bacon, Spinach, & Strawberry Salad

Ingredients

• Chicken breast tenders

  Uncooked

  6 oz or 170g

• Bacon

  Raw, cured pork

  1 oz or 28g

• Spinach

  Raw

  2 cup or 60g

• Strawberries

  Raw

  1 cup, sliced or 166g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Organic Olive Oil

  Kirkland Signature

  1 tablespoon or 15g

• Balsamic Vinegar

  Kirkland Signature

  1 tbsp or 14g

Directions

1. Heat oil in a pan over medium-high heat. Add chicken and cook for 5-10 minutes, or until cooked through and no longer pink. Let rest for a few minutes before chopping into bite sized pieces.
2. Cook bacon in the pan until desired crispiness is reached. Drain on paper towels, chop, and set aside.
3. Place spinach in a large bowl. Top with sliced strawberries.
4. Grab a big bowl. Put your spinach in.
5. Add sliced strawberries, avocado, and the chopped bacon.
6. Top with the chopped chicken, oil, and vinegar. Enjoy!