Indulge in the vibrant flavors of Summery Strawberry Chicken Salad, a delightful medley of tender chicken, succulent strawberries, creamy goat cheese, fresh spinach, crisp red onions, and cucumbers, all bathed in a light and invigorating balsamic vinaigrette dressing.
Embracing the Essence of Summer
There’s something about the warmth of summer that awakens the palate, drawing us to crave the freshness and brightness of seasonal produce. While this salad perfectly captures the essence of summer, its irresistible flavors make it a year-round favorite, satisfying cravings with every delightful bite.
The Essential Ingredients
For this exquisite salad, you’ll need boneless, skinless chicken breasts, freshly picked strawberries, and tangy goat cheese, harmoniously complemented by a flavorful balsamic vinaigrette. While I recommend goat cheese for its creamy texture, feel free to personalize your salad with your favorite cheese variety.
Preparation and Storage Tips
To enjoy the freshest flavors, I suggest assembling the salad just before serving. While you can prepare the marinade in advance, I recommend marinating the chicken shortly before cooking to ensure optimal tenderness and flavor. Leftover salad can be stored in an airtight container in the refrigerator for enjoyment later.
Customization Options
Enhance the flavor profile of your salad by experimenting with different seasoning blends for the chicken or opting for alternative cheese varieties such as feta or blue cheese. For added texture and elegance, consider topping your salad with toasted almond slivers or candied pecans.
Ingredients:
Marinade
- ½ cup (120 ml) balsamic vinegar
- ½ cup (120 ml) extra-virgin olive oil
- 2 tablespoons (30 g) shallots, chopped (about ½ a large shallot)
- 2 cloves garlic, finely chopped (about 2 teaspoons minced)
- 2 teaspoons honey
- 2 teaspoons water
- ¼ teaspoon fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Salad
- 2 boneless skinless chicken breasts, about 2 pounds (907 g)
- 3 cups (450 g) strawberries, rinsed, hulled, thinly sliced
- ½ cup (75 g) cucumber, sliced and quartered (about 1 cup)
- ¼ cup (30 g) red onion, finely diced (about ¼ of an onion)
- 6 cups (180 g) baby spinach, or your favorite greens
- 2 ounces (57 g) goat cheese, or your favorite cheese
Instructions:
- In a small bowl, whisk together balsamic vinegar, olive oil, shallots, garlic, honey, water, thyme, salt, and pepper. Mix well before serving, as the oil may naturally separate.
- Place the raw chicken in a plastic zip-lock bag and pour half of the marinade on top. Seal the bag and let the chicken marinate for at least 20 minutes.
- Heat a skillet over medium heat and cook the chicken for about 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Adjust cooking time based on chicken thickness.
- Let the cooked chicken rest for 5 minutes, then slice.
- In a large bowl, combine spinach, cucumbers, red onions, strawberries, and the remaining marinade. Toss to coat.
- Divide the salad among 4 plates and top each with sliced chicken and goat cheese.
- Serve immediately and enjoy!
