Strawberry and Balsamic Grilled Chicken Salad from Closet Cooking

A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, goat cheese and pecans dressed in a roasted strawberry balsamic, poppyseed, or balsamic vinegarette dressing. The balsamic marinade really adds to this salad.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pound chicken breasts

  • 1/2

    cup balsamic vinaigrette (I used aged balsamic, lemon infused olive oil (1 TBSP)

  • 2

    cups baby spinach

  • 2

    cups arugula or spring mix

  • 1

    pint strawberries, sliced

  • 4

    strips bacon, cooked and crumbled

  • 4

    ounces goat cheese, crumbled

  • 1/4

    cup roasted pecans (350 in oven 6 minutes) or candied pecans(1 Tbsp. butter, 1 Tbsp

  • Maple syrup, 1/4 tsp cinnamon melted in microwave, tossed with 2 1/2 ounces pecans and baked in 350 degree oven about 5 minutes or just until they start to brown, they burn easily so watch careful)

  • 1/4

    roasted strawberry balsamic vinaigrette or balsamic vinaigrette

Directions

Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night. Heat the grill or a grill pan over medium heat and brush it with oil. Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside for 15 minutes or so. Slice the chicken and assemble the salad and enjoy!

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