Strawberry Chicken Salad Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • ⅓ cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • ⅔ cup + 2 teaspoons extra virgin olive oil, divided
  • salt and pepper to taste
  • 2 chicken breasts, boneless and skinless
  • ¼ teaspoon paprika
  • 4 cups baby spinach
  • 2 cups strawberries, halved
  • ¼ cup red onion, quartered and thinly sliced
  • 4 tablespoons pecans, chopped
  • 1 ounce goat cheese, crumbled
Directions
  1. In a medium mixing bowl, make the dressing by whisking together the Champagne vinegar, Dijon mustard, honey, shallot, and ⅔ cup olive oil.
  2. Add salt and pepper to taste, then set the dressing aside until ready to use.
  3. Season the chicken breasts on both sides with paprika and a pinch of salt and pepper.
  4. Preheat a skillet over medium-high heat.
  5. Add the remaining 2 teaspoons of olive oil to the skillet.
  6. When the oil is shimmering, carefully place the seasoned chicken in the hot pan and cook until a thermometer inserted reads at least 165 F, at which point the meat should be golden brown on each side (this should take about 10 to 12 minutes in total).
  7. Once the chicken is cooked, let it rest for 5 to 10 minutes at room temperature before slicing it into ½-inch strips.
  8. To assemble the salad, divide the baby spinach evenly between two salad bowls or plates.
  9. Evenly distribute the strawberries, red onion, and pecans over the spinach leaves.
  10. Top each with a sliced chicken breast and sprinkle the crumbled goat cheese on top.
  11. Drizzle the salad with the dressing just before serving. (The remaining dressing can be refrigerated for future use.)