Strawberry Chicken Salad (Printer-Friendly)
Juicy strawberries, grilled chicken, pecans, and goat cheese tossed over mixed greens with balsamic vinaigrette.
# What You'll Need:
→ Protein & Dairy
01 - 2 boneless, skinless chicken breasts (about 7 oz each)
02 - 3.5 oz goat cheese, crumbled
→ Fruits & Vegetables
03 - 7 oz fresh strawberries, hulled and sliced
04 - 4.2 oz mixed salad greens (spinach, arugula, or lettuce)
05 - 1 small red onion, thinly sliced
06 - 1 avocado, sliced
→ Nuts & Seeds
07 - 1.75 oz pecans, roughly chopped
→ Dressing
08 - ¼ cup extra-virgin olive oil
09 - 2 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat. Season the chicken breasts generously with salt and black pepper on both sides.
02 - Place the chicken on the grill and cook for 5–7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified. Season with salt and pepper to taste.
04 - In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, avocado, and chopped pecans. Toss gently to distribute evenly.
05 - Arrange the sliced grilled chicken over the salad and sprinkle the crumbled goat cheese on top.
06 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly if desired, or serve with dressing on the side.
# Expert Advice:
01 -
- The balsamic vinaigrette ties every flavor together without overpowering the fresh ingredients.
- It comes together in about half an hour, which means less time cooking and more time enjoying the evening.
02 -
- If you dress the salad too early the greens will collapse into a soggy mess within minutes, so always wait until the last possible second.
- Letting the chicken rest before slicing keeps all those juices inside the meat instead of pooling on your cutting board.
03 -
- Toasting the pecans in a dry skillet for three minutes is a tiny step that transforms them from good to completely irresistible.
- Taste the dressing on a leaf of greens rather than from the spoon, because the flavor changes once it meets the salad.