Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 2 Tbsp Extra Virgin Olive Oil (for chicken marinade)
  • 1 Tbsp fresh Lemon juice
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt (plus more for seasoning)
  • 1/2 tsp freshly cracked Black Pepper
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Honey (or Maple Syrup)
  • 1 tsp Dijon Mustard
  • 5 oz Baby Spinach, washed and dried
  • 2 cups fresh Strawberries, hulled and sliced thinly
  • 1/4 cup Red Onion, very finely sliced
  • 1/3 cup soft crumbled Goat Cheese (or Feta)
  • 1/2 cup Pecans or Walnuts, lightly toasted

Instructions:

  1. Prepare the Vinaigrette: Combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Slowly whisk while drizzling in the 1/2 cup olive oil until the mixture is emulsified and slightly thickened. Taste and adjust seasoning. Set aside.
  2. Marinate the Chicken: Place the chicken breasts between two sheets of cling film and pound them lightly until they are of uniform 1 cm thickness. In a shallow dish, combine the chicken with the 2 Tbsp olive oil, lemon juice, dried thyme, 1 tsp salt, and pepper. Toss to coat and allow to marinate at room temperature for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Grill the Chicken: Preheat your grill to medium-high heat (approx. 400°F/200°C) or place a cast-iron grill pan over high heat until smoking hot. Place the marinated chicken breasts on the hot grill. Cook for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Immediately remove and rest, tented loosely with foil, for 5–10 minutes.
  4. Assemble the Salad: Once rested, slice the chicken breasts against the grain into 1 cm thick strips. In a large salad bowl, gently combine the baby spinach, sliced strawberries, sliced red onion, and toasted nuts.
  5. Dress and Serve: Drizzle approximately 3/4 of the vinaigrette over the salad components and toss gently until lightly coated. Arrange the salad on plates, top each portion with the sliced grilled chicken, and scatter the crumbled goat cheese over the top. Serve immediately, passing the remaining dressing on the side.