Strawberry Chicken Salad

Name: Strawberry Chicken Salad
Prep time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: ½ cup balsamic vinegar; ½ cup extra-virgin olive oil; 2 tablespoons shallot; 2 cloves garlic; 2 teaspoons honey; 2 teaspoons water; ¼ teaspoon thyme; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 boneless chicken breasts; 3 cups strawberry; ½ cup cucumber; ¼ cup red onion; 6 cups spinach; 2 ounces goat cheese

User Reviews

5

4 reviews

Excellent

Prep Time
30 mins
Marinating Time
20 mins
Total Time
50 mins
Servings
4
Calories
652 kcal
Course
Main Course
Cuisine
American

Strawberry Chicken Salad

Iris Hanson

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Strawberry Chicken Salad is a mouthwatering summer concoction of chicken, freshly picked strawberries, creamy goat cheese, spinach, crisp red onions, and cucumbers covered in a light and refreshing balsamic vinaigrette dressing.

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Ingredients

Servings

Marinade*

½ cup balsamic vinegar
½ cup extra-virgin olive oil
2 tablespoons shallot chopped (about ½ a large shallot
2 cloves garlic finely chopped (about 2 teaspoons minced
2 teaspoons honey
2 teaspoons water
¼ teaspoon thyme fresh
¼ teaspoon kosher salt
¼ teaspoon black pepper

Salad

2 boneless chicken breasts about 2 pounds, skinless
3 cups strawberry rinsed, hulled, thinly sliced
½ cup cucumber sliced and quartered (about 1 cup
¼ cup red onion finely diced (about ¼ of an onion
6 cups spinach or your favorite greens, baby
2 ounces goat cheese or your favorite cheese

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Instructions

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In a small bowl, whisk together balsamic vinegar, olive oil, shallots, garlic, honey, water, thyme, salt, and pepper. You will need to mix this together before serving; the oil will naturally separate.
Place the raw chicken into a plastic zip-lock bag and pour half of the marinade on top. Seal the bag and let the chicken chill for a minimum of 20 minutes. (Letting it marinate longer will add extra flavor.)
When ready, place the chicken in a skillet over medium heat. Cook for about 7 minutes on each side, or until the internal temperature of the chicken reaches 165°F. You may need to adjust the time based on the thickness of your chicken.
Set cooked chicken onto a cutting board; let it rest for 5 minutes, and then slice.
In a large bowl, add spinach, cucumbers, red onions, strawberries, and the remaining marinade. Toss to coat.
Divide the salad equally between 4 plates. Top each salad with chicken and goat cheese.
Serve immediately.