Balsamic Strawberry Chicken Salad
A vibrant summer salad combining grilled chicken, fresh strawberries, spinach, goat cheese, and pecans, topped with a tangy homemade balsamic glaze.
Ingredients
Salad Ingredients
- 2 boneless, skinless chicken breasts grilled or pan-seared
- 6–8 cups baby spinach or mixed greens
- 1.5 cups strawberries hulled and sliced
- 0.25 cup red onion thinly sliced
- 0.33 cup goat cheese crumbled
- 0.25 cup pecans or candied walnuts, chopped
Balsamic Dressing
- 0.25 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 0.33 cup olive oil
- salt and black pepper to taste
Instructions
- Pound chicken breasts to even thickness and season with salt, pepper, and a drizzle of olive oil.
- Grill chicken over medium heat for 6–7 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
- In a bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Toss spinach with half the dressing in a large bowl.
- Top with strawberries, red onion, goat cheese, and pecans.
- Add grilled chicken slices on top and drizzle with remaining dressing before serving.
Notes
To make this salad ahead, store dressing, chicken, and greens separately. Assemble just before serving to keep everything crisp and fresh.
Nutrition Information
-
- Calories: 420 kcal
- Total Fat: 23g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 320mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 10g
- Protein: 35g