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Fresh Strawberry Balsamic Grilled Chicken Salad

Fresh Strawberry Balsamic Grilled Chicken Salad - featured image
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A quick and easy summer salad featuring grilled chicken, fresh strawberries, mixed greens, and a tangy balsamic glaze. Perfect for a light, healthy meal with a balance of savory and sweet flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (spring mix, baby spinach, or arugula)
  • 1 ½ cups fresh strawberries, hulled and sliced
  • ½ cup crumbled feta cheese or goat cheese
  • ¼ cup toasted pecans or sliced almonds
  • ½ small red onion, thinly sliced (optional)
  • ½ cup balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons olive oil (for dressing)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Prepare the balsamic glaze: Pour ½ cup balsamic vinegar and 1 tablespoon honey into a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it gently bubble until thickened and syrupy, about 10-15 minutes. Set aside to cool.
  2. Marinate the chicken: In a bowl, whisk 2 tablespoons olive oil, garlic powder, oregano, salt, and pepper. Coat the chicken breasts evenly and let them sit for 15-20 minutes at room temperature.
  3. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  4. Grill the chicken: Place the chicken on the grill and cook for 5-7 minutes per side, flipping once. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  5. Rest and slice the chicken: Transfer chicken to a plate and let it rest for 5 minutes. Slice thinly against the grain.
  6. Prepare the salad base: In a large bowl, toss mixed greens, sliced strawberries, red onion, and toasted pecans. Crumble in the feta cheese.
  7. Make the dressing: Whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
  8. Assemble the salad: Drizzle the dressing over the salad and toss gently to combine. Arrange sliced chicken on top.
  9. Finish with balsamic glaze: Drizzle the chilled balsamic glaze over the chicken and salad.
  10. Serve immediately for best freshness.

Notes

Pat chicken dry before marinating for better sear. Rest chicken after grilling to keep it juicy. Keep heat low when making balsamic glaze to avoid bitterness. Toast nuts lightly for extra crunch. Salad is best served fresh; store components separately if prepping ahead.

Nutrition

Keywords: strawberry salad, grilled chicken salad, balsamic glaze, summer salad, healthy salad, easy salad recipe, fresh strawberries, grilled chicken

Find it online: https://lunafeast.com/fresh-strawberry-balsamic-grilled-chicken-salad-recipe-easy-healthy-summer-meal/