Strawberry Spinach Salad with Chicken
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
35 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
663 kcal
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Course
Main Course
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Cuisine
American
Strawberry Spinach Salad with Chicken
Report
This Strawberry Spinach Salad with Grilled Chicken is one of those dishes that hits every tastebud in your mouth! Juicy fresh strawberries, creamy avocado, salty feta cheese crumbles, sweet candied pecans, and a tangy homemade balsamic dressing are all balanced out with some protein-packed grilled chicken.
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Ingredients
Grilled Balsamic Chicken
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice from one lemon
- 1 tablespoon packed brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Balsamic Vinaigrette
- ½ cup olive oil
- ⅓ cup balsamic vinegar high quality
- ¼ cup honey
- ¼ teaspoon salt
Strawberry Spinach Salad:
- ¼ cup red onion thinly sliced
- 10 ounces baby spinach leaves
- 1 pint strawberries hulled and sliced
- 6 ounces crumbled Feta cheese
- ½ cup candied pecans coarsely chopped
- ½ cup fresh basil leaves thinly sliced
- 2 small avocados peeled, pitted, sliced
- salt and black pepper to taste
Instructions
- For the Grilled Balsamic Chicken: Place the chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove from the bag and transfer to a cutting board. Cut chicken into six 4-ounce pieces. Pierce each breast 7-8 times with a fork and then return the breasts to the Ziploc bag. If the bag is broken, use a new one.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and black pepper until well combined. Pour the mixture over the chicken, seal the bag, and massage the chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes, or up to overnight.
- When ready to grill, remove the chicken from the refrigerator and allow it to come to room temperature for 10 minutes. Preheat the grill to high, clean and oil the grates.
- Transfer the chicken from the plastic bag to the grill, taking care to shake off any excess marinade. Place the chicken on the grill, smooth side down, and reserve any remaining marinade. Close the grill lid and cook undisturbed for 4-5 minutes. Brush generously with marinade, flip, and cook for another 5-8 minutes, or until the internal temperature reaches 160°F. If the chicken sticks when trying to flip, let it cook for 1-2 more minutes and then try again.
- Remove from the heat, place on a plate, tent with aluminum foil, and let rest for 5-10 minutes. The chicken will continue to cook under the foil. Before serving, make sure it has reached 165°F, then slice into ½-inch thick pieces.
- For the Balsamic Vinaigrette: Add the olive oil, balsamic vinegar, honey, and salt to a mason jar. Cover with a lid and shake until well combined. Set this aside until ready to use.
- For the Strawberry Spinach Salad: Place the red onions in a bowl of ice water and soak for at least 10 minutes. Drain and dry thoroughly using paper towels.
- Add the spinach, strawberries, feta cheese, red onion, candied pecans, basil, and avocado slices to a large bowl. Drizzle with preferred amount of Balsamic Vinaigrette, reserving the rest for later use, and toss until well coated. Salt and pepper to taste, and serve with sliced chicken
Notes
- Nutrition: Nutritional information is calculated based on ½ of the marinade ending up cooked on the chicken.
- Prep-ahead: Make the dressing up to 2 days in advance. You can add the spinach, feta, and basil to a bowl and store in the refrigerator. You can also grill the chicken ahead of time, but warm it up before adding it to prevent drying out.
- Storage: If you aren't going to finish the entire salad, only add dressing to what you'll be enjoying immediately. Store everything separately. The chicken should last in an airtight container in the fridge for up to 4 to 5 days.
Nutrition Information
Show Details
Calories
663kcal
(33%)
Carbohydrates
40g
(13%)
Protein
38g
(76%)
Fat
40g
(62%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
0.02g
Cholesterol
117mg
(39%)
Sodium
1228mg
(51%)
Potassium
1326mg
(38%)
Fiber
8g
(32%)
Sugar
28g
(56%)
Vitamin A
5824IU
(116%)
Vitamin C
81mg
(90%)
Calcium
278mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 40g | 13% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 1228mg | 51% |
| Potassium | 1326mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 28g | 56% |
| Vitamin A | 5824IU | 116% |
| Vitamin C | 81mg | 90% |
| Calcium | 278mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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