Grilled Chicken Salad with Strawberries and Spinach
A refreshing summer salad featuring grilled chicken breast atop baby spinach and sweet strawberries, dressed with a creamy goat cheese and white balsamic vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast
- 6 cups baby spinach
- 3 cups strawberries, sliced
- 2 oz soft goat cheese
- 3 tbsp golden balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp shallots, chopped
- 1 tsp honey
- 1 tsp water
- 0.125 tsp kosher salt
- 1 clove garlic, crushed
- 1 tsp seasoned salt I used Montreal Steak Grill Mates
- fresh black pepper to taste
Instructions
Preparation Steps
- In a small bowl, whisk together golden balsamic vinegar, olive oil, chopped shallots, honey, water, kosher salt, and fresh black pepper to create the dressing.
- Season chicken breasts with seasoned salt and crushed garlic.
- Heat grill or indoor grill pan to medium heat, spray grates with oil, and grill chicken for about 10 to 11 minutes per side until fully cooked and charred outside. Set aside and slice on an angle.
- In a large bowl, toss baby spinach with the prepared dressing. Divide onto four plates and top with sliced strawberries, goat cheese, and grilled chicken slices.
Notes
For a variation, substitute goat cheese with feta or add walnuts or slivered almonds for extra protein and crunch.