Description
A vibrant and fresh Strawberry Spinach Salad topped with juicy balsamic grilled chicken, crumbled feta, candied pecans, and creamy avocado slices. This recipe combines sweet, tangy, and savory flavors with a homemade balsamic vinaigrette, perfect for a nutritious and delicious meal.
Ingredients
Scale
For the Balsamic Chicken Marinade
- 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
For the Balsamic Vinaigrette
- ½ cup olive oil
- â…“ cup balsamic vinegar (high quality)
- ¼ cup honey
- ¼ teaspoon salt
For the Strawberry Spinach 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)
Instructions
- Prepare the chicken: Place the chicken breasts in a gallon-sized Ziploc bag and pound them to about ½-inch thickness using a meat mallet or rolling pin. Then remove them from the bag and cut into six 4-ounce pieces. Pierce each piece 7-8 times with a fork, then return them to the bag or a new one if damaged.
- Marinate the chicken: In a medium bowl, whisk together olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and black pepper. Pour the marinade over the chicken pieces in the bag, seal it, and massage well to coat evenly. Refrigerate for at least 30 minutes, up to overnight.
- Preheat the grill: Remove the chicken from the fridge about 10 minutes before cooking to bring it to room temperature. Preheat the grill to high heat and clean and oil the grates thoroughly.
- Grill the chicken: Remove chicken from the marinade, shaking off excess. Place chicken smooth side down on the grill, close the lid, and cook undisturbed for 4-5 minutes. Brush with reserved marinade, flip the chicken, and grill for another 5-8 minutes or until the internal temperature reaches 160°F. If chicken sticks when flipping, wait 1-2 extra minutes and try again.
- Let the chicken rest: Transfer the chicken to a plate, tent loosely with foil, and rest for 5-10 minutes. The chicken will continue cooking under the foil. Ensure final internal temperature reads 165°F before slicing into ½-inch thick pieces.
- Make the vinaigrette: In a mason jar, combine olive oil, balsamic vinegar, honey, and salt. Seal the jar tightly and shake vigorously until the dressing is well combined. Set aside.
- Prep the red onions: Place thinly sliced red onions in a bowl of ice water and soak for at least 10 minutes. Drain thoroughly and pat dry with paper towels to remove excess moisture.
- Build the salad: In a large salad bowl, combine baby spinach, sliced strawberries, crumbled feta, prepared red onions, chopped candied pecans, sliced basil, and avocado slices. Drizzle with desired amount of balsamic vinaigrette and toss gently until evenly coated. Season with salt and black pepper to taste.
- Serve: Plate the salad and top with sliced grilled chicken. Serve immediately with remaining vinaigrette on the side if desired.
Notes
- To bake the chicken instead of grilling, preheat the oven to 400°F (200°C). Place marinated chicken on a lined baking sheet and bake for 20-25 minutes until cooked through, flipping halfway.
- Ensure chicken reaches a safe internal temperature of 165°F before serving.
- Soaking red onions in ice water mellows their sharpness and adds a pleasant crunch.
- Use ripe but firm avocados to prevent mushiness in the salad.
- Leftover vinaigrette can be stored in the refrigerator for up to one week.
- Candied pecans add a delightful sweetness and crunch, but can be omitted or substituted with toasted nuts if desired.
