Balsamic Chicken and Spinach Salad
with strawberries / blue cheese / almonds
This entree salad is just the sort of thing that makes us look forward to spring - fresh strawberries and balsamic vinegar give the salad a nice balance of sweet and tart. This salad was first featured in 2018.
Smarts: Savory, salty blue cheese adds nice contrast to the salad, but feel free to use any cheese you'd like - goat cheese or feta would be great alternatives.
Smarts: Savory, salty blue cheese adds nice contrast to the salad, but feel free to use any cheese you'd like - goat cheese or feta would be great alternatives.
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Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
431
Just a moment...
% Daily Value
Total Fat
27g
42%
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Saturated Fat
7g
36%
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Trans Fat
0g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
587mg
24%
Just a moment...
Total Carbohydrate
17g
6%
Just a moment...
Dietary Fiber
5g
18%
Just a moment...
Sugars
10g
Just a moment...
Protein
33g
Just a moment...
Prep
- Make vinaigrette - Dice shallots. Combine shallots with vinegar, mustard, honey, oil, and lemon juice. (Can be done up to 5 days ahead)
- 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)
- Strawberries - Quarter strawberries.
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Make
- Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper.
- 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. 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.
- If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken 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.
- When chicken is finished cooking, cover and let it rest for 5 minutes.
- 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!
Nutrition Facts
Amount Per Serving
Calories
431
Just a moment...
% Daily Value
Total Fat
27g
42%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
587mg
24%
Just a moment...
Total Carbohydrate
17g
6%
Just a moment...
Dietary Fiber
5g
18%
Just a moment...
Sugars
10g
Just a moment...
Protein
33g
Just a moment...
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