This Chicken and Strawberry Spinach Salad is a fresh, vibrant, and healthy dish that’s perfect for spring and summer. The juicy sweetness of strawberries pairs beautifully with tender chicken, crunchy nuts, and creamy goat cheese, all tossed together with fresh spinach. A light balsamic vinaigrette ties all the flavors together for a perfect balance of sweet, savory, and tangy.
Ingredients:
For the salad:
- 2 boneless, skinless chicken breasts
- 6 cups fresh baby spinach
- 1½ cups fresh strawberries, hulled and sliced
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled goat cheese (or feta)
- ¼ cup toasted sliced almonds (or pecans)
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking the chicken)
For the balsamic vinaigrette:
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Cook the chicken:
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until cooked through and no longer pink in the center (internal temperature of 165°F/75°C). Once done, remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly.
- Make the vinaigrette:
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
- Assemble the salad:
- In a large salad bowl, combine the fresh spinach, sliced strawberries, red onion, crumbled goat cheese, and toasted almonds.
- Add the chicken:
- Arrange the sliced chicken on top of the salad.
- Dress the salad:
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Serve immediately.
Enjoy this refreshing Chicken and Strawberry Spinach Salad as a perfect light meal or side dish, full of fresh and vibrant flavors!
