Ingredients
For the Chicken and Marinade
- 2 lb. boneless skinless chicken breast
- 1/4 cup balsamic vinegar (60g)
- 2 Tbsp extra virgin olive oil (30g)
- 1.5 Tbsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
For the Salad
- 3 cups romaine lettuce or mixed greens (chopped)
- 3/4 cup strawberries (105g), halved
- 1/4 cup red onions (30g), thinly sliced
- 1.5 Tbsp crumbled goat cheese (22g)
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar (60g)
- 2 Tbsp apple cider vinegar (30g)
- 2 Tbsp extra-virgin olive oil (30g)
- 2 Tbsp water (30g)
- 1 Tbsp honey (21g)
- 1 Tbsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts and butterfly each breast to ensure even cooking and better marinade absorption.
- Make the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, salt, black pepper, and garlic powder until well combined.
- Marinate the Chicken: Place the chicken in a bowl or zip-top bag and pour the marinade over it. Toss or shake to coat all pieces evenly. Refrigerate for at least 2 hours and up to 24 hours for maximum flavor.
- Grill the Chicken: Preheat grill to medium heat (around 450°F). Remove chicken from marinade, letting excess drip off, and discard the marinade. Grill chicken for about 5 minutes on one side, then flip and grill another 4-5 minutes until the internal temperature reaches 165°F and chicken is cooked through.
- Assemble the Salad: In a large bowl or meal prep container, place the chopped greens, then top with sliced chicken strips, halved strawberries, thinly sliced red onions, and crumbled goat cheese.
- Prepare the Vinaigrette: Whisk together balsamic vinegar, apple cider vinegar, olive oil, water, honey, Dijon mustard, salt, and pepper until emulsified.
- Dress and Serve: Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly and enjoy your fresh, flavorful Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese.
Notes
- For an oven alternative, marinate chicken as directed, then bake at 400°F for 20-25 minutes or until internal temperature reaches 165°F.
- Butterflying the chicken helps it cook evenly and reduces grilling time.
- Feel free to substitute mixed greens for romaine for varied texture and flavor.
- Leftover dressing can be stored in the refrigerator for up to 5 days.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
