Grilled Chicken Salad with Strawberries and Spinach

A fresh and vibrant grilled chicken salad made with baby spinach, juicy strawberries, creamy goat cheese, and a light golden balsamic dressing. Ready in just 20 minutes and packed with 31 grams of protein per serving.

Print Recipe Save This Recipe

Prep Time 9

Cook Time 11

Total Time 20

Servings: 4 portions

Course: Dinner, Lunch, Salad

Cuisine: American

Calories: 331

Ingredients Equipment Method Notes

Ingredients

3 tbsp golden balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp shallots finely chopped
1 tsp honey
1 tsp water
0.125 tsp kosher salt
fresh black pepper to taste
16 oz boneless skinless chicken breast
1 clove garlic crushed
1 tsp seasoned salt such as Montreal Steak Grill Mates, to taste
6 cups baby spinach fresh
3 cups fresh strawberries sliced
2 oz soft goat cheese crumbled; substitute feta or walnuts for Paleo

Equipment

Grill or indoor grill pan
Small bowl
large bowl
cutting board
whisk

Method

Whisk together the golden balsamic vinegar, extra virgin olive oil, chopped shallots, honey, water, kosher salt, and fresh black pepper in a small bowl. Set aside.
Season both sides of the chicken breast with seasoned salt, then rub with crushed garlic.
Heat a grill or indoor grill pan over medium heat until fully hot. Spray the grates with cooking oil.
Grill the chicken for 10 to 11 minutes per side until charred on the outside and cooked through to an internal temperature of 165 degrees F.
Transfer the chicken to a cutting board and rest for at least 3 minutes before slicing on an angle.
In a large bowl, toss the baby spinach with the dressing until lightly coated.
Divide the dressed spinach between 4 plates. Top each with sliced strawberries and crumbled goat cheese.
Fan the sliced grilled chicken over each salad and serve immediately.

Notes

Goat cheese can be swapped for feta for a tangier flavor, or replaced with walnuts or slivered almonds for a Paleo-friendly version. Use fresh, ripe strawberries only. Frozen strawberries release too much water and will make the spinach soggy. Do not dress the spinach in advance if meal prepping. Toss just before serving to keep it crisp. The dressing can be made up to one week ahead and stored in a sealed jar in the refrigerator.