Description
This refreshing Strawberry Chicken Salad with Mint & Goat Cheese features juicy grilled chicken, sweet strawberries, creamy goat cheese, and fresh mint leaves. Tossed with a light balsamic vinaigrette and served over mixed greens, it makes for a vibrant, elegant, and easy-to-prepare meal perfect for warm weather lunches or light dinners.
Ingredients
Scale
For the Salad
- 2 boneless skinless chicken breasts
- 6 cups mixed salad greens
- 1 cup fresh strawberries, sliced
- ¼ cup fresh mint leaves, chopped
- ½ cup crumbled goat cheese
- ¼ cup chopped walnuts or pecans (optional)
For the Dressing
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons olive oil (for cooking chicken)
- Salt and pepper to taste
Instructions
- Season and Cook the Chicken: Season the chicken breasts with salt and pepper, then brush both sides with 2 tablespoons of olive oil. Grill or pan-sear them over medium heat for 5 to 6 minutes per side, or until fully cooked through. Let the chicken rest for a few minutes before slicing it thinly to maintain juiciness.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced shallot, and 3 tablespoons of extra virgin olive oil until the mixture is well emulsified and smooth.
- Assemble the Salad: In a large mixing bowl, combine the mixed salad greens, sliced strawberries, chopped mint, and nuts if using. Add the sliced grilled chicken and crumbled goat cheese on top.
- Dress and Toss: Drizzle the prepared dressing over the salad ingredients and gently toss everything together until evenly coated with the dressing.
- Serve: Plate the salad immediately to enjoy its fresh flavors and vibrant colors.
Notes
- You can substitute feta cheese for goat cheese if preferred.
- Add avocado slices for extra creaminess and richness.
- For a vegetarian version, replace chicken with grilled shrimp or tofu.
