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Healthy Summer Recipe: Strawberry Salad with Grilled Chicken and Nectarines



For the chicken:

  • 1/4 cup balsamic vinegar

  • 1 tbsp honey

  • Salt/pepper

  • 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!

Prep Time: 10 hours

Cook Time: 20 minutes

Serves: 4

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© 2014-2015 Asher Marie

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