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Week of 8/23/21

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

Active: 25 Total: 45
Original GF Paleo Vegetarian
Balsamic Chicken and Spinach Salad

This combination of flavors creates one of our favorite warm weather entree salads. This recipe was last featured in 2019.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
49

Ingredients

Metric
Servings:
4
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
  • Goat cheese - 4 oz (sub feta or blue cheese)
  • Almonds, sliced - 1/3 cup

Choose Cooking Method

Prep

  1. Make 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.

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Make

  1. Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper. 

  2. 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.

  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!

Prep

  1. Make 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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper. 

  2. 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 or a lid, 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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