Strawberry Balsamic Chicken Salad: A Fresh and Flavorful Anytime Favorite
This vibrant and satisfying salad features seared chicken, sweet strawberries, creamy goat cheese, and crunchy pecans, all tossed in a tangy balsamic vinaigrette. It's perfect for lunch or dinner any time of year.
Servings: 4 servings
Calories: 434kcal
Equipment
- Grill Pan (See Tip 1)
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts, 6 ounces each (See Tip 2)
- 2 Tablespoons olive oil
- 1 Tablespoonn balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt (See Tip 3)
- ⅛ teaspoon black pepper
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon fine sea salt (See Tip 3)
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Strawberry Balsamic Chicken Salad
- 5 ounces mixed baby greens (See Tip 4)
- Sliced chicken breasts, from above
- ½ cup sliced fresh strawberries
- ¼ cup crumbled goat cheese
- ⅓ cup candied pecans (See Tip 5)
- Balsamic vinaigrette, from above
Instructions
Chicken and Marinade
- Add marinade ingredients to a jar with a lid. Secure the lid and shake to combine the ingredients.
- Place the chicken in a Ziploc bag; add the marinade. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours. Remove and lightly pat dry before cooking.
- Heat a grill pan or skillet over medium-high. Lightly oil with vegetable or avocado oil.
- Cook chicken for four to five minutes on the first side without moving. Turn the chicken and cook for another four to tive minutes, until the internal temperature reaches 165°F.
- Remove the chicken; allow to rest for five minutes. Slice diagonally.
Balsamic Vinaigrette
- Add the vinaigrette ingredients to a jar with a lid. Secure the lid; shake to combine the ingredients. Refrigerate until ready to use.
Strawberry Balsamic Chicken Salad
- Add the greens to individual bowls. Top with sliced chicken. Arrange sliced strawberries, candied pecans and goat cheese crumbles around the chicken.
- Drizzle with balsamic vinaigrette just before serving.
- Yield: 2 servings as an entrée or 4 servings as a side salad.
Video
Notes
- If you don't have a grill pan, you can cook the chicken in a nonstick skillet with vegetable oil, an air fryer, or an oven.
- I like to use small chicken breasts, but you could also use chicken tenders in this recipe.
- May also use regular table salt.
- You can substitute arugula, spinach, or romaine hearts for the mixed greens in this recipe.
- You can skip the candied pecans and use toasted pecan halves. Toast the pecans in a single layer at 350°F for 8 minutes.
Nutrition
Calories: 434kcal | Carbohydrates: 13g | Protein: 16g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 617mg | Potassium: 403mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3266IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg