Description
A refreshing and flavorful salad featuring grilled chicken, fresh strawberries, and a tangy balsamic dressing, perfect for a light meal.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 teaspoon olive oil for cooking
- 4 cups mixed greens (arugula, spinach, and romaine work well)
- 1 cup fresh strawberries, sliced
- ¼ cup pecans or walnuts, toasted for extra crunch
- ¼ cup feta or goat cheese, crumbled
- ¼ small red onion, thinly sliced (optional)
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
- Season the chicken breasts with salt and black pepper on both sides.
- Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let rest for 5 minutes before slicing.
- In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
- Taste and adjust the seasoning if needed.
- In a large bowl, add mixed greens, sliced strawberries, toasted nuts, crumbled cheese, and red onion.
- Add sliced chicken on top.
- Pour the balsamic dressing over the salad and toss gently to combine.
- Serve immediately for the best texture and flavor.
Notes
- For added flavor, consider marinating the chicken in a mixture of olive oil, balsamic vinegar, and spices before cooking.
- Use fresh, ripe strawberries for the best taste.
- This salad is great for meal prep; keep dressing separate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg