Grilled Chicken Salad with Strawberries and Goat Cheese
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- to taste salt and fresh ground black pepper to taste
Balsamic Vinaigrette
- 2 tablespoons good quality balsamic vinegar
- 3 tablespoons dark brown sugar
- 1-3 tablespoon good quality olive oil
- salt and fresh ground black pepper to taste
The Salad
- 6 cups mixed greens
- 2 ounces crumbled goat cheese
- 1 cup sliced strawberries
- 1/4 cup toasted sliced almonds
Instructions
- Season the chicken breasts with olive oil and a mix of paprika, onion powder, garlic powder and salt and pepper
- Preheat the grill to 400°F. Oil the grates and place the chicken on them. Grill for 6-7 minutes, then flip and grill for another 5-6 minutes, depending on the thickness. The chicken is fully cooked when the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing.
- While the chicken rests, it's time to prepare the salad ingredients and whip up the balsamic vinaigrette. Begin by adding 3 tablespoons of dark brown sugar to a bowl and drizzling in 2 tablespoons of rich balsamic vinegar. Whisk these ingredients together until well combined. Slowly whisk in the olive oil, allowing the dressing to become luxuriously thick and smooth.
- Add the mixed greens to a large bowl or serving platter. Top the greens with the sliced strawberries and chicken, crumbled goat cheese and toasted almonds. Serve the salad topped with the balsamic vinaigrette
Notes
Indulge in this delightful Spring and Summer Grilled Chicken Salad with Strawberries, Goat Cheese, and Almonds, served alongside a loaf of crusty bread. Don’t forget to save some of that tangy vinaigrette to drizzle on the side—it’s simply irresistible! You might even want to make a double batch because it’s that good!
Bon appétit!
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