Strawberry Chicken Salad
A bright, seasonal salad with grilled chicken, strawberries, feta, and a simple balsamic vinaigrette.
Servings: 4 servings
Ingredients
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breasts approximately 2 medium breasts
- 4 cups mixed salad greens arugula, baby spinach, lettuce are all great choices
- 2 cups fresh strawberries sliced
- 1 cup sweet corn
- 8 ounces feta cheese crumbled
- 4 radishes sliced
- 1 small red onion halved and thinly sliced
- 2 tablespoons pumpkin seeds
Instructions
- Make the vinaigrette: in a medium bowl whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon honey, 1 teaspoon minced garlic, 1 teaspoon red pepper flakes, and 1/2 teaspoon salt until emulsified.
- Reserve about 1/4 cup of the vinaigrette for dressing, then place the chicken breasts in a bowl and pour the remaining vinaigrette over them to coat. Marinate for 30 minutes.
- Heat a grill pan or grill over medium heat until hot. Grill the chicken about 6 minutes per side, or until an instant-read thermometer registers 165°F in the thickest part.
- Remove the chicken and let rest until cool enough to handle, then slice into strips.
- Meanwhile, in a large bowl combine 4 cups mixed salad greens, 2 cups sliced strawberries, 1 cup sweet corn, 8 ounces crumbled feta, 4 sliced radishes, 1 small thinly sliced red onion, and 2 tablespoons pumpkin seeds.
- Drizzle the reserved vinaigrette over the salad and gently toss to combine; adjust seasoning to taste.
- Top the salad with the sliced grilled chicken and serve.
Equipment
- Medium Bowl
- Large Bowl
- grill pan or grill
- Tongs or spatula
- Knife
- Cutting Board
Notes
- Keeps in an air-tight container in the fridge for 3 days.