5 boneless, skinless chicken breasts
3 Tbsp. Tajin Mexican seasoning (If you can't find it, use lime juice, salt and pepper.)
10 cups fresh spinach leaves
1 cup sliced fresh strawberries
1 cup smoked almonds
Garlic Vinaigrette (Recipe Below)
1/2 cup olive oil
1/2 cup sugar
1/4 cup red wine vinegar
1 Tbsp. minced garlic
2 tsp. Worcestershire sauce
2 tsp. salt
2 tsp. black pepper
Preheat BBQ grill to medium high. Sprinkle chicken breasts with Tajin seasoning. Grill chicken for 10 minutes per side until cooked through.
While chicken is grilling, prepare Garlic Vinaigrette. Combine olive oil, sugar, vinegar, garlic, Worcestershire sauce, salt and pepper in the blender. Pulse for 10-15 seconds until smooth. Toss Vinaigrette with spinach leaves in a large salad bowl.
Place 2 cups of spinach leaves on each of 5 dinner plates. Top with a sprinkling of sliced strawberries and smoked almonds. Slice chicken breasts and add one to each plate. Serve immediately.