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Balsamic Strawberry Chicken Salad
INGREDIENTS
BALSAMIC VINAIGRETTE
- 1/3 cup extra-virgin olive oil (80 ml)
- 2 tablespoons balsamic vinegar (30 ml)
- 1 teaspoon maple syrup (5 ml)
- 1 small clove garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
SALAD
- 2 boneless, skinless chicken breasts
- 6 cups mixed salad (I used a blend of spinach, arugula and red cos lettuce)
- 2 cups sliced strawberries (10 oz)
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup roughly chopped walnuts (29 g)
INSTRUCTIONS
BALSAMIC VINAIGRETTE
- Make the vinaigrette by adding the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper to a cup or jar and whisk well. Taste and season with additional salt and pepper if needed.
CHICKEN PREP
- Cut the chicken in half lengthwise so that you end up with 4 smaller, thin fillets. Sprinkle both sides of the chicken breasts with salt and pepper.
- Heat a large skillet over a medium-high heat. Add 2 tablespoons of the balsamic vinaigrette to the pan. When the vinaigrette is hot add the chicken pieces and cook about 5-6 minutes until browned. Flip the chicken oven and cook the other side about 3-4 minutes until the chicken is browned and cooked through. The vinaigrette will form a glaze on the chicken that should brown nicely. Make sure to stir around the chicken every so often to keep from burning.
- Remove the chicken from the heat and cut into cubes. Set aside as you prep your salad.
SALAD ASSEMBLY
- Add the salad mix to a large salad bowl along with the strawberries, onion, avocado and walnuts. Add the chicken. Toss the salad together to mix.
- Pour the remaining vinaigrette over the salad and toss once more to fully coat everything in the vinaigrette.
- Season the salad with more black pepper and enjoy.
NOTES
Use leftover grilled chicken
- Instead of prepping the chicken specifically from this recipe you can always use leftover grilled or even roast chicken.
Mix up the nuts and seeds
- Instead of walnuts you can use other types of nuts and seeds: chopped almonds, pecans, sunflower seeds, pepitas, etc. Whatever you have on hand or prefer would do!
Add cheese
- If dairy is an option for you, feta and goats cheese go well with this salad. Blue cheese, and grated cheddar are also great options!
This salad will keep 1-2 days. To extend the freshness, you can wait to add the vinaigrette and avocado to the salad until just before serving.
This article was adapted from site
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