Lots of fresh berries for that gorgeous summer glow + tons of protein to stay full!
Strawberry Grilled-Chicken Salad with Lemon Vinaigrette
Ingredients
- 8 oz chicken breast, boneless & skinless
- 1 tsp extra virgin olive oil
- 1 tsp dried basil
- Salt & pepper to taste
Salad
- 6 cups fresh baby spinach leave (To save time, I buy pre-washed, pre-bagged)
- 1 cup fresh strawberries, sliced & organic if possible
- ⅓ cup fresh blueberries, organic if possible
- ½ cup mandarin oranges
- ¼ cup goat cheese
- 12 walnuts roughly chopped
Lemon vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice fresh squeezed (1 lemon)
- 2 tbsp good balsamic vinegar
- Salt & pepper to taste
Instructions
- Heat oven to 375.
- Rub chicken breasts with a little olive oil, season both sides with salt, pepper and dried basil.
- Heat grill pan to high, spraying with a little cooking spray. When the grill pan is smoking hot, add the chicken, cooking for about 2-minutes on each side, or until both sides have a nice golden crust.
- Remove from stovetop, placing entire grill pan into the 375 degree oven.
- Bake until chicken is no longer pink inside (about 6-8 minutes depending on thickness of chicken).
- Remove chicken and place on a cutting board to rest.
For the salad
- In a large mixing bowl, place all of the salad ingredients exceptfor the walnuts and goat cheese. These will be placed on top of each individual salad right before the chicken.
For the lemon vinaigrette
- In a small mixing bowl, which together all of the ingredients until nicely combined.
- Drizzle the vinaigrette over the salad mixture and toss well to coat everything.
- Finally, slice the chicken into ¼” slices and start to plate.
ASSEMBLE
- Divide the salad evenly between 2 plates.
- Sprinkle each salad with half of the walnuts and half of the goat cheese.
- Layer sliced chicken evenly over each dish & enjoy!
Tried this recipe?Let us know how it was!
