Strawberry Chicken Salad (Print Version)

Fresh grilled chicken tossed with strawberries, pecans, and goat cheese over mixed greens with balsamic vinaigrette.

# What You'll Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 8 oz each)
02 - 3.5 oz goat cheese, crumbled

→ Fruits & Vegetables

03 - 7 oz fresh strawberries, hulled and sliced
04 - 4.2 oz mixed salad greens (spinach, arugula, or lettuce)
05 - 1 small red onion, thinly sliced
06 - 1 avocado, sliced

→ Nuts & Seeds

07 - 1.8 oz pecans, roughly chopped

→ Dressing

08 - ¼ cup extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat. Season the chicken breasts generously with salt and black pepper on both sides.
02 - Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, and honey until fully emulsified. Season with salt and pepper to taste.
04 - In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, avocado, and chopped pecans. Toss gently to distribute the ingredients evenly.
05 - Arrange the sliced grilled chicken over the salad and scatter the crumbled goat cheese on top.
06 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly if desired, or serve with the dressing on the side.

# Expert Advice:

01 -
  • The contrast of warm grilled chicken against cool strawberries and crisp greens is the kind of thing you did not know you were craving until you try it.
  • It comes together fast enough for a weeknight but looks impressive enough for guests.
  • The balsamic honey vinaigrette ties every ingredient together without overpowering any of them.
02 -
  • Do not dress the salad more than a few minutes before eating or the greens will wilt and the strawberries will leach their juice into the bowl.
  • Resting the chicken is nonnegotiable, slice it too early and all those juices end up on your cutting board instead of in the salad.
03 -
  • Toasting the pecans in a dry skillet for three minutes takes them from good to unforgettable and requires almost zero effort.
  • A pinch of flaky sea salt sprinkled over the finished salad right before serving makes every individual flavor pop.

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