Grilled chicken strawberry salad
Grilled Chicken Strawberry Salad is loaded with fresh strawberries, juicy chicken, creamy goat cheese and topped with a balsamic dressing. A handful of pecans add crunch to the salad making it tastier than restaurant-style salads and perfect for a healthy and fresh dinner.
Servings: 4 servings
Ingredients
For the chicken
- 2 whole boneless skinless chicken breasts sliced horizontally
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
For the salad
- 4 cups greens spinach & arugula
- 1 ½ cups strawberries halved
- ½ cup Persian cucumber thinly sliced
- ½ medium red onion thinly sliced
- ⅓ cup crumbled goat cheese
- ⅓ cup pecan halves
Instructions
- Pat dry the chicken breasts with a kitchen towel.
- To a wide bowl whisk the ingredients to marinate; balsamic vinegar, olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the chicken breast and marinate for at least 30 minutes. Set it aside.
- In a small bowl whisk the ingredients for dressing; balsamic vinegar, honey, dijon mustard, salt, and pepper. Set it aside.
- Heat a grill pan or outdoor grill; add the chicken breast and cook over medium heat for 4-5 minutes until the chicken is cooked through.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the cooked chicken to the salad and drizzle the prepared dressing over the salad and toss.
- Serve the salad immediately.
Notes
- Pat the chicken dry with paper towels before adding to the marinade.
- Marinate the chicken for at least 30 minutes or up to 24 hours.
- Slice the grilled chicken to make it easier to eat.
- The chicken can be served hot or cold.
- Halve or slice the strawberries.
- Red onion has a sweet, mild flavor but you can use yellow onion.
- Not a fan of goat cheese? Use feta cheese or your favorite shredded cheese.
- For even more crunch, roast the pecans in a dry skillet before adding to the salad.
Nutrition
Calories: 276kcal | Carbohydrates: 17g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 761mg | Potassium: 495mg | Fiber: 3g | Sugar: 11g | Vitamin A: 947IU | Vitamin C: 43mg | Calcium: 70mg | Iron: 2mg