Description
A gourmet take on a classic salad, combining tender grilled chicken with juicy strawberries and peppery arugula. The balsamic vinaigrette adds a tangy finish that balances sweetness and acidity for a refreshing, protein-rich meal.
Ingredients
2 cups strawberries, halved
4 ounces skinless, boneless grilled chicken breasts, sliced
1 small red onion, thinly sliced
4 cups arugula or baby spinach
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Instructions
Marinate chicken breasts with olive oil and seasoning for 10 minutes.
Grill chicken over medium heat until fully cooked. Let rest 5 minutes before slicing.
Toss arugula, halved strawberries, and sliced onion in a large bowl.
Drizzle balsamic vinegar and olive oil evenly over the salad just before serving.
Add sliced chicken to each bowl. Serve chilled or at room temperature.
Notes
Use peak-ripened strawberries for optimal juiciness.
Substitute scallions for red onion if preferred.
Toast almonds or sunflower seeds for added crunch.
For consistent onion slices, use a mandoline.
Let balsamic vinegar rest in sunlight for 30 minutes to mellow its sharpness.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Grilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg