Ingredients
The following ingredients have 4 Servings
- ½ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 2 tablespoons shallots, (chopped (about ½ a large shallot))
- 2 cloves garlic, (finely chopped (or 1 teaspoon minced))
- 2 teaspoons honey
- 2 teaspoons water
- ¼ teaspoon fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 boneless skinless chicken breasts, (about 2 pounds)
- 3 cups strawberries, (rinsed, hulled, thinly sliced)
- ½ cup cucumber, (sliced and quartered (about 1 cup))
- ¼ cup red onion, (finely diced (about ¼ of an onion))
- 6 cups baby spinach, (or your favorite greens)
- 2 ounces goat cheese, (or your favorite cheese)
Instruction
- In a small bowl, whisk together balsamic vinegar, olive oil, shallots, garlic, honey, water, thyme, salt, and pepper. You will need to mix this together before serving; the oil will naturally separate.
- Place the raw chicken into a plastic zip-lock bag and pour half of the marinade on top. Seal the bag and let the chicken chill for a minimum of 20 minutes. (Letting it marinate longer will add extra flavor.)
- When ready, place the chicken in a skillet over medium heat. Cook for about 7 minutes on each side, or until the internal temperature of the chicken reaches 165°F. You may need to adjust the time based on the thickness of your chicken.
- Set cooked chicken onto a cutting board; let it rest for 5 minutes, and then slice.
- In a large bowl, add spinach, cucumbers, red onions, strawberries, and the remaining marinade. Toss to coat.
- Divide the salad equally between 4 plates. Top each salad with chicken and goat cheese.
- Serve immediately.
