Strawberry Spinach Salad with Chicken

• servings: 5 servings
• active time: 35 minutes
• total time: 50 minutes

Ingredients

Balsamic chicken

1 ½ pounds boneless skinless chicken breasts

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice (from one lemon)

1 tablespoon packed brown sugar

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Vinaigrette

½ cup olive oil

⅓ cup balsamic vinegar (high quality)

¼ cup honey

¼ teaspoon salt

Salad

¼ cup red onion (thinly sliced)

10 ounces baby spinach leaves

1 pint strawberries (hulled and sliced)

6 ounces crumbled feta cheese

½ cup candied pecans (coarsely chopped)

½ cup fresh basil leaves (thinly sliced)

2 small avocados (peeled, pitted, sliced)

Salt and black pepper (to taste)

Directions

Prepare the chicken

For the Balsamic Chicken: Place the chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove from the bag and transfer to a cutting board. Cut chicken into six 4-ounce pieces. Pierce each breast 7-8 times with a fork and then return the breasts to the Ziploc bag. If the bag is broken, use a new one.

Marinate the chicken

In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and black pepper until well combined. Pour the mixture over the chicken, seal the bag, and massage the chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes, or up to overnight.

Preheat the grill

When ready to grill (see note if baking!), remove the chicken from the refrigerator and allow it to come to room temperature for 10 minutes. Preheat the grill to high, clean and oil the grates.

Grill the chicken

Transfer the chicken from the plastic bag to the grill, taking care to shake off any excess marinade. Place the chicken on the grill, smooth side down, and reserve any remaining marinade. Close the grill lid and cook undisturbed for 4-5 minutes. Brush generously with marinade, flip, and cook for another 5-8 minutes, or until the internal temperature reaches 160°F. If the chicken sticks when trying to flip, let it cook for 1-2 more minutes and then try again.

Let the chicken rest

Remove from the heat, place on a plate, tent with aluminum foil, and let rest for 5-10 minutes. The chicken will continue to cook under the foil. Before serving, make sure it has reached 165°F, then slice into ½-inch thick pieces.

Make the vinaigrette

For the Balsamic Vinaigrette: Add the olive oil, balsamic vinegar, honey, and salt to a mason jar. Cover with a lid and shake until well combined. Set this aside until ready to use.

Prep the red onions

For the Strawberry Spinach Salad: Place the red onions in a bowl of ice water and soak for at least 10 minutes. Drain and dry thoroughly using paper towels.

Build the salad

Add the spinach, strawberries, feta cheese, red onion, candied pecans, basil, and avocado slices to a large bowl. Drizzle with preferred amount of Balsamic Vinaigrette, reserving the rest for later use, and toss until well coated. Salt and pepper to taste, and serve with sliced chicken

Nutrition

• Calories: 663 kcal
• Total Fat: 40 g
• Saturated Fat: 9 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.02 g
• Cholesterol: 117 mg
• Sodium: 1228 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 8 g
• Total Sugars: 28 g
• Protein: 38 g