Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese Recipe
This Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese is a fresh and flavorful meal perfect for a light lunch or dinner. Tender, marinated chicken breasts are grilled to perfection and paired with crisp romaine lettuce, sweet strawberries, sharp red onions, and creamy goat cheese. The salad is finished with a tangy homemade balsamic vinaigrette that ties all the flavors together beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including marination time)
- Yield: 1 serving
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
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 off any excess fat from the chicken breasts and butterfly them to ensure even cooking and enhance flavor absorption.
- Make the Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, salt, black pepper, and garlic powder until fully combined.
- Marinate the Chicken: Place the chicken breasts in a bowl or zip-top bag and pour the marinade over them. Toss to coat all pieces evenly. Refrigerate for at least 2 hours or up to 24 hours to allow flavors to develop. (Alternatively, see notes for oven method.)
- Grill the Chicken: Preheat grill to medium-high (~450°F). Remove chicken from marinade, discard excess marinade. Grill chicken for about 5 minutes on one side, then flip and grill for another 4-5 minutes until internal temperature reaches 165°F. Remove from heat and let rest briefly.
- Assemble the Salad: In a large bowl or meal prep container, place the chopped greens. Slice the grilled chicken into strips and add them on top. Add halved strawberries, thinly sliced red onions, and crumbled goat cheese evenly over the salad.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, apple cider vinegar, olive oil, water, honey, Dijon mustard, salt, and pepper until emulsified.
- Dress and Serve: Drizzle the vinaigrette over the salad or serve on the side as preferred. Toss lightly before eating and enjoy your fresh, flavorful meal.
Notes
- If you don't have access to a grill, you can oven-roast the chicken at 400°F for 20-25 minutes or until cooked through.
- Marinating the chicken overnight will intensify the flavor but a minimum of 2 hours is sufficient.
- Feel free to substitute goat cheese with feta or blue cheese if preferred.
- For a lower-calorie option, reduce the olive oil in the marinade and dressing.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
