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Balsamic Chicken and Spinach Salad
with strawberries / blue cheese / almonds

Active: 25 minTotal: 45 min

The combination of flavors in this fresh, spring-minded salad was first featured in a meal plan in 2017.
Smarts: Balsamic vinaigrette doubles as marinade and dressing to give the salad maximum flavor in the fewest steps.

Tags

Ingredients

Servings:
4
Metric
Balsamic Vinaigrette (for marinade and dressing):
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1/2 cup
  • Lemon juice - 1 Tbsp
Balsamic Chicken and Spinach Salad:
  • Chicken breasts, boneless and skinless - 1 lb
  • Strawberries - 1 pint, quartered
  • Baby spinach - 8 oz
  • Cheese, blue - 4 oz (sub feta or goat cheese)
  • Almonds, sliced - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Balsamic vinaigrette - Dice shallots. Combine shallots with vinegar, mustard, honey, oil and lemon juice. (Can be done up to 5 days ahead)
  2. Marinate chicken - Combine chicken with half the vinaigrette (reserve the other half for dressing) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)
  3. Strawberries - Quarter strawberries.

Make

  1. If using a grill: Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil. Remove chicken from marinade (discard marinade) and place over high heat. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
  2. If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken (discard marinade) on both sides for 2 to 3 minutes. Lower heat to low-medium, cover with foil, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
  3. When chicken is finished cooking, cover and let it rest for 5 minutes.
  4. Slice chicken. Assemble salads by topping spinach with sliced chicken, strawberries, crumbled cheese, and almonds. Finish with reserved half of vinaigrette at the table. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 18 reviews

This is one of our favorite salads!

By: Catherine
Posted: Jul 30, 2018
Diet: Original

Great salad! I'm not a fan of blue cheese, so I subbed goat cheese for mine and it was great!

By: Anthony
Posted: Jun 14, 2018
Diet: Original

So yummy! sometimes I find the recipes on here to be a little less healthy than I like, but this salad was awesome! Great flavors and I added a little veggie chicken to the mix just because I had it. yummmm

By: Marian
Posted: Jun 13, 2018
Diet: Vegetarian

Amazing vinaigrette!

By: Katherine
Posted: Jun 12, 2018
Diet: Original

I added fresh garden peas. So delicious

By: Brigitte
Posted: Jun 05, 2018
Diet: Original

Delicious and healthy.

By: Sundi
Posted: Jun 05, 2018
Diet: Paleo