Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup fresh strawberries (sliced)
- ¼ cup toasted pecans or walnuts
- ¼ cup crumbled feta or goat cheese
- ¼ small red onion (thinly sliced, optional)
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 minced garlic clove
- Salt and black pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Rub chicken with olive oil and season with salt and pepper. Grill for approximately 6-7 minutes on each side until fully cooked. Remove from heat and let rest before slicing.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- In a large bowl, combine mixed greens, sliced strawberries, toasted nuts, crumbled cheese, optional red onion, and sliced grilled chicken. Drizzle with dressing and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 380
- Sugar: 10g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg