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Strawberry-Chicken-Spinach Salad


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  • 8 oz strawberries, halved
  • 1 small shallot
  • 3 1/2 tbsp. balsamic vinegar
  • 3 1/2 tbsp. vegetable oil
  • 1 tsp. honey
  • salt
  • pepper
  • 3 skinless, boneless chicken breasts
  • 6 oz. baby spinach
  • 2 oz. goat cheese, sliced
  • 1/2 bunch chives, chopped



Step 1

Puree one quarter of the strawberries, the shallot, 2 1/2 tbsp. balsamic vinegar, 2 tbsp. oil and honey in a blender;season with salt and pepper.

Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tbsp. oil over medium heat. Add the chicken and cook. Transfer to plate and tent with foil.

Meanwhile, add the remaining strawberries, one tbsp. balsamic vinegar, and 1/4 cup water to the skillet and simmer, stirring, until berries are warmed through, one minute.

In a large bowl, toss the spinach with the strawberry vinaigrette. Slice chicken and place on top with the warm strawberries, goat cheese and chives.

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