Grilled Balsamic Chicken and Strawberry Spinach Salad
This fresh salad combines grilled chicken with sweet strawberries, creamy goat cheese, and crunchy almonds over baby spinach. The balsamic vinaigrette with honey and Dijon mustard ties together the sweet and savory elements perfectly. It's an ideal light meal for lunch or dinner, especially during spring and summer when strawberries are at their peak. The combination of protein from chicken, healthy fats from almonds, and nutrients from spinach makes this both satisfying and nutritious.
Ingredients
Instructions
- 1
Whisk together diced shallots, balsamic vinegar, Dijon mustard, honey, cooking oil, and lemon juice to make vinaigrette
- 2
Preheat grill to 400F with high and low heat zones, or heat grill pan over medium heat
- 3
Clean and oil grill grates or brush pan with oil
- 4
Remove chicken from marinade and discard marinade
- 5
Sear chicken over high heat for 2 to 3 minutes per side
- 6
Transfer to lower heat and cook until internal temperature reaches 165F
- 7
For stovetop, lower heat to medium, cover with foil, and cook 3 to 5 minutes until 165F
- 8
Remove chicken and let rest covered for 5 minutes
- 9
Quarter the strawberries while chicken rests
- 10
Slice the rested chicken
- 11
Assemble salads with spinach, sliced chicken, quartered strawberries, crumbled goat cheese, and sliced almonds
- 12
Drizzle with vinaigrette and serve
Tips
Let chicken rest after cooking to retain juices and ensure tender, moist meat
Reserve half the vinaigrette for serving at the table to keep greens from wilting
Toast the sliced almonds lightly in a dry pan for extra crunch and nutty flavor
Good to Know
Refrigerate assembled salad for up to 2 days, though greens may wilt slightly
Cook chicken and make vinaigrette up to 2 days ahead, assemble just before serving
Serve immediately after assembling to maintain crisp greens and prevent wilting
Common Mistakes
Don't overdress the salad initially to avoid soggy greens
Don't skip resting the chicken or it will lose juices when sliced
Don't cook chicken beyond 165F internal temperature or it will be dry
Substitutions
FAQ
Can I use a different type of cheese?
Yes, feta cheese works well as suggested, or try blue cheese for a stronger flavor. Fresh mozzarella or ricotta also work for milder options.
What if I don't have a grill?
Use a grill pan or regular skillet on the stovetop as described in the recipe. You can also bake the chicken at 375F for 20-25 minutes.
How long will leftovers keep?
Store components separately for best results. Cooked chicken keeps 3-4 days refrigerated, vinaigrette keeps 1 week, but assemble just before eating.