Strawberry Spinach Salad with Chicken

Original Post: https://www.evolvingtable.com/strawberry-spinach-salad-chicken/

Grilled chicken is added on top of a spinach salad with strawberries and a balsamic vinaigrette.

5 from 2 votes

Strawberry Spinach Salad with Chicken

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.

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: London Brazil

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.
1 ½ pounds boneless skinless chicken breasts
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.
¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon packed brown sugar, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
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.
½ cup olive oil, ⅓ cup balsamic vinegar, ¼ cup honey, ¼ teaspoon salt
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.
¼ cup red onion
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
10 ounces baby spinach leaves, 1 pint strawberries, 6 ounces crumbled feta cheese, ½ cup candied pecans, ½ cup fresh basil leaves, 2 small avocados, Salt and black pepper

Video

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