Grilled Strawberry Balsamic Chicken and Spinach Salad Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
32 minutes
Servings:
4 Servings
Ingredients
  • 1 pound whole strawberries, stems removed
  • ¼ cup balsamic vinegar, divided
  • ⅓ cup olive oil
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 5 ounces baby spinach
  • ½ red onion, thinly sliced
  • 1 cup sliced strawberries
  • ¼ cup pecans
Directions
  1. Preheat the oven to 400 F.
  2. Spray a square baking pan with cooking spray.
  3. Transfer strawberries to the baking pan and drizzle with 2 tablespoons balsamic vinegar. Roast for 20 minutes until caramelized.
  4. In a blender, combine the roasted strawberries, remaining balsamic vinegar, olive oil, garlic, salt, and pepper. Blend until smooth. Reserve half for the dressing.
  5. Place the chicken on a cutting board between two pieces of parchment paper and pound it to ½-inch thickness.
  6. Place chicken a dish and pour remaining strawberry balsamic mixture over top. Cover and marinate 2 hours in the fridge.
  7. Preheat a cast-iron grill pan with a bit of oil.
  8. Grill chicken until cooked through, about 6 to 8 minutes per side, basting with marinade from the dish.
  9. Toss the spinach, onion, sliced strawberries and pecans together on a plate.
  10. Slice the grilled chicken into strips.
  11. Arrange chicken over the salad.
  12. Drizzle with reserved dressing and serve.