Ingredients
Method
- In a resealable bag or bowl, combine chicken with olive oil, balsamic vinegar, salt, and pepper. Marinate for 10 minutes, flipping occasionally.Preheat grill to medium-high heat. Grill chicken for 5 to 6 minutes per side until cooked through. Remove from grill and slice thinly.To make the dressing, blend strawberries, olive oil, balsamic vinegar, Dijon mustard, honey, and salt until smooth.Divide spinach, strawberries, avocado slices, crumbled cheese, and pecans among four salad bowls or plates.Top each salad with sliced grilled chicken. Drizzle with about a quarter of the strawberry vinaigrette and toss gently to combine.Serve immediately, with extra dressing on the side if desired.
Notes
Use goat cheese for a tangier contrast, or feta for a saltier flavor.
To make it nut-free, skip the pecans or substitute with sunflower seeds.
This salad is also delicious with grilled shrimp or salmon as a protein swap.
Store extra dressing in the fridge for up to 1 week—shake before using.
To make it nut-free, skip the pecans or substitute with sunflower seeds.
This salad is also delicious with grilled shrimp or salmon as a protein swap.
Store extra dressing in the fridge for up to 1 week—shake before using.