Fresh, sweet, and savory, this Balsamic Strawberry Chicken Salad is a delicious twist on your classic salad. Perfectly grilled chicken pairs beautifully with ripe strawberries, crunchy greens, and a tangy balsamic vinaigrette. Whether you’re looking for a healthy lunch or a light dinner, this salad is a refreshing way to savor the flavors of summer.
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Salad:
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese or feta cheese
- 1/4 cup pecans or walnuts, toasted
- Optional: 1/2 avocado, sliced
For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Equipment Needed
- Mixing bowls
- Grill or grill pan
- Tongs
- Whisk
- Salad bowl
Instructions
- Marinate the Chicken:
In a mixing bowl, whisk together balsamic vinegar, olive oil, honey, garlic, thyme, salt, and pepper. Add the chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours. - Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing. - Prepare the Dressing:
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified. - Assemble the Salad:
In a large salad bowl, arrange the mixed greens. Top with sliced strawberries, red onion, goat cheese, and toasted pecans. Add the sliced grilled chicken on top. - Drizzle & Serve:
Drizzle the balsamic dressing over the salad just before serving. Toss gently to combine, or serve with the dressing on the side for individual customization.
Tips for Success
- Use fresh, ripe strawberries for maximum sweetness.
- Toast the nuts lightly in a dry skillet over medium heat to bring out their flavor.
- For added richness, substitute goat cheese with blue cheese or creamy brie.
This Balsamic Strawberry Chicken Salad is a perfect blend of sweet and savory, offering a burst of flavors in every bite. Whether you’re enjoying it on a sunny patio or packing it for lunch, this salad is as versatile as it is delicious. One bite, and it will become your go-to recipe for a refreshing and satisfying meal!
Balsamic Strawberry Chicken Salad: A Sweet and Savory Delight
Elevate your salad game with this Balsamic Strawberry Chicken Salad! Juicy grilled chicken, fresh strawberries, and tangy balsamic dressing come together for a refreshing and flavorful meal.
Equipment
- Mixing bowls
- Grill or grill pan
- Tongs
- Whisk
- Salad bowl
Ingredients
- For the Chicken Marinade:
- 2 boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 garlic cloves minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- For the Salad:
- 6 cups mixed greens spinach, arugula, or spring mix
- 1 cup fresh strawberries hulled and sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup crumbled goat cheese or feta cheese
- 1/4 cup pecans or walnuts toasted
- Optional: 1/2 avocado sliced
- For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- In a mixing bowl, whisk together balsamic vinegar, olive oil, honey, garlic, thyme, salt, and pepper. Add the chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Prepare the Dressing:
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
- Assemble the Salad:
- In a large salad bowl, arrange the mixed greens. Top with sliced strawberries, red onion, goat cheese, and toasted pecans. Add the sliced grilled chicken on top.
- Drizzle & Serve:
- Drizzle the balsamic dressing over the salad just before serving. Toss gently to combine, or serve with the dressing on the side for individual customization.
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