Grilled Chicken Strawberry Spinach Salad
Grilled chicken sliced over baby spinach with strawberries, apple, toasted walnuts and blue cheese, dressed in a honey-herb vinaigrette.
🍳 Cook: 10 min
Ingredients
| — | baby spinach, washed | |
| 2 | shallots, sliced | |
| 1 | apple, sliced | |
| 1 cup | 240 ml | sliced strawberries |
| 1/2 cup | 120 ml | toasted walnuts, roughly chopped |
| 1/3 cup | 80 ml | blue cheese crumbles |
| 1-2 | chicken breasts, seasoned to your liking | |
| 1/4 cup | 60 ml | extra virgin olive oil |
| 1/2 | lemon, juiced | |
| 1 tbsp | 15 ml | honey |
| 1 1/2 tsp | 7.5 ml | fresh thyme |
| 1 tsp | 5 ml | fresh parsley, minced |
| — | salt and pepper |
Instructions
- Preheat a grill or indoor grill pan (even a regular skillet works too) over medium heat.
- Season the chicken breasts as desired, then place on the grill and cook about 4–5 minutes per side, until the juices run clear and the chicken is cooked through and golden.
- Set the chicken aside to rest.
- While the chicken is cooking, whisk together the vinaigrette ingredients in a small mixing bowl and set aside.
- While the chicken is resting, add the walnuts to a small dry skillet and toast over low heat for several minutes, until fragrant and slightly toasted.
- Add the spinach to a serving bowl, then top with the shallots, apple, strawberries, walnuts and blue cheese.
- Slice (or dice) the chicken and place on top of the salad.
- Drizzle with vinaigrette as desired and enjoy!