Description
A refreshing and vibrant Strawberry Chicken Salad featuring grilled chicken breasts, mixed greens, fresh strawberries, crumbled goat cheese, and crunchy pecans, all tossed in a sweet and tangy balsamic glaze dressing. Perfect for a light lunch or a summer dinner, this salad combines healthy proteins and fresh fruits for a flavorful and colorful meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Salad
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup sliced fresh strawberries
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup sliced red onion
- 1/4 cup candied or toasted pecans
Dressing
- 1/4 cup balsamic glaze or dressing
Instructions
- Prepare the Chicken: Preheat a skillet or grill pan over medium heat. Rub the chicken breasts evenly on all sides with olive oil, salt, and black pepper.
- Cook the Chicken: Place the chicken breasts on the hot pan and cook for 6 to 7 minutes on each side, or until fully cooked through and a golden sear forms. Remove from heat and let the chicken rest for 5 minutes to retain juices.
- Slice the Chicken: After resting, slice the chicken breasts thinly into bite-sized pieces or strips.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, sliced strawberries, crumbled goat cheese, sliced red onion, and candied or toasted pecans.
- Add the Chicken: Arrange the sliced chicken on top of the salad mixture evenly.
- Dress the Salad: Drizzle the balsamic glaze or dressing over the salad just before serving. Toss gently to combine all ingredients and coat them with the dressing.
Notes
- For extra flavor, marinate the chicken in balsamic vinegar and garlic for 30 minutes before cooking.
- Swap goat cheese for feta or blue cheese as preferred.
- Use almonds or walnuts instead of pecans for a different nutty crunch.
- Add avocado slices for extra creaminess or quinoa for additional protein to make the salad more filling.
