strawberry, spinach, avocado & chicken salad with poppyseed dressing

So far, the 4-week challenge hasn't been bad at all... how about for you? I'm just trying to savor my whole grain english muffins, almond butter, nuts, and cheese that I know will be gone during the 2nd two weeks of the challenge!

As of now, I'm staying full by creating natural, balanced meals with protein, carbs, healthy fats, and fiber. Another recipe that I've created to fit into the challenge (see lots more in the original 4-week challenge post, and a sample meal plan here) is this strawberry, spinach, avocado, & chicken salad with homemade poppyseed dressing. SO easy and delicious! It's adapted from gimme some oven (check out her salad -- beautiful!). I craved it the second I saw her post and knew I had to make it... especially since it's challenge-approved. It is really quite filling and substantial with the chicken and all of the healthy fats (avocados, olive oil, nuts, and goat cheese!)

Check out the recipe and make it for a filling lunch or dinner:

Strawberry, Spinach, Avocado & Chicken Salad with Poppyseed Dressing
For 2 servings
Adapted from gimme some oven

Ingredients
-4 cups baby spinach
-1/2 pint fresh strawberries, sliced
-2 prepared spiced chicken breasts, sliced and warm
-1 large or 2 small avocados, diced
-2-4 tbsp crumbled goat cheese (or blue cheese, gorgonzola, or feta!)
-2 tbsp sliced almonds
-3 tbsp olive oil
-1.5 tbsp apple cider vinegar
-1 tbsp honey
-1/2 tbsp poppyseeds
-Salt and pepper to taste

Directions
-Whisk together ingredients for dressing: olive oil, vinegar, honey, poppyseeds, S&P. Adjust ratios to your preferences.
-Layer all ingredients and toss with the dressing. Enjoy!