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Balsamic strawberry chicken salad with fresh greens and sliced strawberries

Balsamic Strawberry Chicken Salad

Balsamic and maple glazed chicken over arugula and mixed greens with strawberries, goat cheese, red onion and maple candied walnuts, finished with a maple balsamic vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

Balsamic Chicken
  • 1 1/4 lb boneless skinless chicken breasts pounded to 3/4 inch
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp olive oil plus more for the pan
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Salad
  • 3 cups arugula
  • 3 cups mixed greens
  • 2 cups fresh strawberries sliced
  • 1/4 red onion thinly sliced
  • 1/2 cup goat cheese crumbled
  • 1/2 cup walnuts
  • 1 tbsp maple syrup for candying the walnuts
  • 1 avocado diced, optional
Maple Balsamic Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove garlic finely minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Whisk the balsamic vinegar, maple syrup, olive oil, garlic, thyme, salt and pepper. Add the chicken and marinate 20 minutes or up to 6 hours.
  2. Sear the chicken in a little oil over medium high heat for 5 to 6 minutes per side until 165°F.
  3. Boil the leftover marinade for 3 to 4 minutes until thick, brush it over the chicken, rest 5 minutes and slice.
  4. Toast the walnuts for 3 minutes, add maple syrup and a pinch of salt, stir 1 to 2 minutes and cool on parchment.
  5. Shake the vinaigrette ingredients in a jar.
  6. Arrange the greens, strawberries, onion, goat cheese, walnuts and avocado, top with the chicken and drizzle with vinaigrette.

Notes

Always boil the used marinade before brushing it on the chicken. Store components separately for up to 4 days. Dress just before serving.