Strawberry Chicken Quinoa Salad with Avocado and Gorgonzola in a Strawberry Balsamic Vinaigrette

For the salad:
1 cup cooked quinoa
4 cooked chicken breasts, skinless and shredded
1 large package of baby spinach
1 cup strawberries, hulled and sliced
2 avocados, pitted and sliced
1 cup crumbled gorgonzola

For the dressing:
1 cup of strawberries, sliced
1/4 cup white balsamic vinegar
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon shallots, finely chopped
1/4 teaspoon freshly ground pepper
a pinch of Kosher salt

To make the Strawberry Balsamic Vinaigrette:
In a small food processor or blender, blend the strawberries, vinegar, dijon mustard, honey, shallots, salt, and pepper until smooth. While it’s still blending, slowly drizzle in the olive oil until it’s fully incorporated. Strain the mixture into a jar. The dressing can be refrigerated for a few days.
To make the Salad:
Divide the spinach among four plates. On the beds of lettuce, add the cooked quinoa, avocados, chicken, strawberries, and gorgonzola. Pour the vinaigrette as desired.

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