Strawberry and Balsamic Grilled Chicken Salad
(courtesy of Mena Spodobalski, owner and advanced fitness trainer, Evoke Fitness in Reno. Serves 4)
This fresh spring strawberry salad with balsamic-glazed grilled chicken, bacon, goat cheese, and pecans dressed in a roasted strawberry balsamic vinaigrette is simple to prep in advance and take with you to work. Just wait to add the dressing until you’re ready to eat.
For strawberry vinaigrette
1 cup strawberries
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large garlic clove, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 425 degrees F. Lay strawberries in single layer on baking pan lined with foil that is folded up on sides to capture juices. Roast strawberries in oven until they begin to caramelize, about 15 to 20 minutes. Remove from oven and purée with all other ingredients in food processor until smooth.
1 pound chicken breasts
½ cup balsamic vinaigrette (store-bought is fine)
2 cups baby spinach
2 cups arugula
1 pint strawberries, sliced
4 strips bacon, cooked
4 ounces goat cheese, crumbled
¼ cup pecans or candied pecans
¼ cup roasted strawberry balsamic vinaigrette or balsamic vinaigrette
Place the chicken and balsamic vinaigrette in a large zip-lock bag and marinate in the fridge for 30 minutes to overnight. Heat grill or grill pan over medium heat and brush with oil. Place chicken on grill surface until cooked, about 2 to 4 minutes per side, and set aside. Slice chicken. Assemble salad with remaining ingredients, top with chicken and strawberry balsamic vinaigrette dressing (or regular balsamic vinaigrette) dressing, and enjoy!