Grilled Chicken and Strawberry Spinach Salad

• 4 boneless, skinless chicken breasts
• 8 cups fresh spinach
• 1 pint strawberries, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: 1/4 cup toasted pecans

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 Season chicken breasts with salt and pepper.
3. 3 Grill chicken for 5-6 minutes per side, or until cooked through.
4. 4 Let chicken rest, then slice.
5. 5 In a large bowl, combine spinach, strawberries, and red onion.
6. 6 Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
7. 7 Pour vinaigrette over salad and toss to coat.
8. 8 Top with sliced chicken and feta cheese. Add pecans if using.

Equipment

• Grill
• Cutting board
• Knife
• Large bowl
• Whisk

Variations

• Swap strawberries for blueberries in off-season.
• Add grilled shrimp for a seafood twist.

Substitutions

• Use arugula in place of spinach for a peppery kick.
• Substitute goat cheese for feta if preferred.

Pairings

• A crusty baguette
• Light white wine

Nutrition

Tips

• For a quicker option, use store-bought rotisserie chicken.
• Toasting the pecans adds a nice crunch and depth of flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Re-toss with additional vinaigrette before serving.

Freezing: Does not freeze well due to the fresh ingredients.

Serving Suggestions

• Pair with crusty bread or a side of warm, buttered rolls.
• A chilled glass of white wine complements the fresh flavors beautifully.

FAQ