Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 6 cups fresh baby spinach, washed and dried
- 2 cups fresh strawberries, hulled and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled goat cheese or feta
- 1/2 cup toasted pecans or walnuts
- 2 tablespoons olive oil (for grilling)
- Salt and black pepper to taste
- For the Balsamic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Step 1: Preparation Start by preparing your ingredients to ensure a smooth cooking process. Season the chicken breasts generously with salt and black pepper on both sides. In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic until the dressing is emulsified. Slice your strawberries and red onions, and set them aside. If your pecans aren’t toasted, toss them in a dry pan over medium heat for 3-5 minutes until fragrant.
- Step 2: Cooking Preheat your grill or a heavy-duty grill pan over medium-high heat. Lightly brush the chicken breasts with olive oil. Place the chicken on the grill and cook for about 6-7 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the heat and let it rest on a cutting board for at least 5 minutes. This resting period keeps the meat juicy. After resting, slice the chicken into thin strips or bite-sized cubes.
- Step 3: Plating In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and red onions. Drizzle about half of the balsamic vinaigrette over the greens and toss gently to coat. Distribute the salad onto four plates. Top each portion with the warm grilled chicken slices. Sprinkle the crumbled goat cheese and toasted pecans over the top. Serve immediately with the remaining dressing on the side for those who want an extra splash of flavor.
- Cook Time: 30 minutes