HEALTHY SUMMER RECIPE: STRAWBERRY SALAD WITH GRILLED CHICKEN AND NECTARINES
For the chicken:
1/4 cup balsamic vinegar
1 tbsp honey
1 pound chicken breast
For the salad:
2 cups fresh nectarines, washed and sliced
12 cups of spinach
2 cups fresh strawberries, sliced
4 oz goat cheese, or any cheese of your choice
1/2 cup toasted almond slices
1/2 cup red onion, thinly sliced
For the dressing:
2 1/2 tbsp balsamic vinegar
1/2 tsp honey
1/4 cup olive oil
Recipe: Julie's Eats & Treats
Photo Credit: Julie's Eats & Treats
Whisk together the balsamic vinegar, honey, and a pinch of salt and pepper in a large container. Place the chicken in and turn to coat evenly. Refrigerate for at least 2 hours.
Once marinated, spray your grill with cooking spray and heat to medium/high heat. Cook the chicken until no longer pink inside, about 6-7 minutes, turning once. Note that the honey will make the chicken look burned, but it's just the natural caramelization. Remove from the grill and cover to let rest.
Spray the grill again and place the sliced nectarines onto it. Cook until grill marks form and the nectarines soften, flipping once. This only takes about 2-3 minutes per side.
Divide the spinach, freshly sliced strawberries, goat cheese, toasted almonds, and red onions between 4 large bowls. Slice the rested chicken and place on top of the salads.
In a medium bowl, whisk together the balsamic vinegar and honey. While whisking constantly, stream in the olive oil and whisk until smooth and creamy. Season with a pinch of salt and pepper.
Divide the vinaigrette between the bowls, toss the salads and devour!