Description
A vibrant and refreshing grilled chicken salad featuring juicy strawberries, tangy goat cheese, and crunchy toasted almonds, all tossed in a homemade balsamic maple vinaigrette. Perfect for a light and flavorful meal that combines sweet, savory, and smoky flavors.
Ingredients
For the Chicken Marinade:
- 1 pound boneless skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and fresh ground black pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
For the Balsamic Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and fresh ground black pepper to taste
For the Salad:
- 6 cups mixed greens
- 2 ounces crumbled goat cheese
- 1 cup sliced strawberries
- 1/4 cup toasted sliced almonds
Instructions
- Marinate the Chicken: Place the chicken breasts and the marinade ingredients (smoked paprika, onion powder, garlic powder, salt, pepper, balsamic vinegar, olive oil, and maple syrup) into a resealable bag. Massage the marinade into the chicken thoroughly, then let it rest in the refrigerator for 30-60 minutes to absorb the flavors.
- Prepare the Salad and Vinaigrette: While the chicken marinates, wash and prep the mixed greens, slice the strawberries, crumble the goat cheese, and toast the sliced almonds. For the vinaigrette, combine balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper in a jar or measuring glass with a lid, then shake or whisk until the dressing is emulsified.
- Grill the Chicken: Preheat your grill to 400°F (204°C) and oil the grates to prevent sticking. Place the marinated chicken breasts onto the grill and cook for 6-7 minutes on one side. Flip the chicken and grill for an additional 5-6 minutes, checking that the internal temperature reaches 165°F (74°C) to ensure it is fully cooked. Remove the chicken from the grill and let it rest for 5-10 minutes to retain juices before slicing.
- Assemble the Salad: On a large serving platter or individual bowls, spread the mixed greens evenly. Top with sliced strawberries, grilled chicken slices, crumbled goat cheese, and toasted almonds. Drizzle the balsamic vinaigrette over the salad or serve it on the side for guests to add as desired. Enjoy immediately.
Notes
- Marinating the chicken for the full hour enhances the flavor but a minimum of 30 minutes is sufficient.
- Ensure the grill grates are well oiled to prevent chicken from sticking and tearing.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- Use fresh ripe strawberries for the best sweetness and flavor contrast.
- Leftover grilled chicken works well for meal prep salads during the week.
- For a gluten-free option, confirm that all condiments and vinegars used are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
