Grilled Chicken Salad with Strawberries and Spinach Recipe
Savor the delightful combination of Grilled Chicken Salad featuring fresh Strawberries and Spinach, enhanced by rich goat cheese and a zesty white balsamic vinaigrette. For a twist, feel free to substitute with Feta cheese. If you're looking to boost the protein content or prefer a dairy-free option, consider tossing in some walnuts or slivered almonds for added crunch and flavor.
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Ingredients
- 3 tbsp golden balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1/8 teaspoon kosher salt
- fresh black pepper
- 16 oz boneless skinless chicken breast
- 1 clove garlic
- 1 teaspoon seasoned salt
- 6 cups baby spinach
- 3 cups sliced strawberries
- 2 ounces soft goat cheese
- 1 tbsp chopped shallots
- 1 teaspoon honey
- 1 teaspoon water
Instructions
- 1
In a small mixing bowl, combine the ingredients for the dressing and whisk until well blended.
- 2
For the chicken: Season the chicken pieces with seasoned salt, then incorporate the crushed garlic into the mixture.
- 3
Preheat your grill or indoor grill pan to medium heat. Once it’s adequately heated, apply a light spray of oil to the grates and grill the chicken for approximately 10 to 11 minutes per side, ensuring it is nicely charred on the outside and thoroughly cooked on the inside. Once done, transfer the chicken to a cutting board and slice it at an angle.
- 4
In a large mixing bowl, add the spinach and drizzle it with the prepared dressing. Toss to coat evenly.
- 5
Distribute the dressed spinach among four plates and garnish with sliced strawberries, crumbled goat cheese, and the grilled chicken.