The balsamic vinaigrette does double duty as dressing and marinade in this salad topped with strawberries, grilled chicken and goat cheese that just screams summer in a bowl!
For the dressing + marinade:
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 1/2 cup olive oil
For the salad:
- 1/3 cup panko breadcrumbs
- dash ground pepper
- pinch of salt
- 1 tablespoon fresh herbs such as sage, basil, thyme, tarragon, chopped
- 1 teaspoon lemon zest
- 2 oz goat cheese, cut into rounds
- 2 3-4 ounce chicken breasts
- 4 cups mixed salad greens
- 1 cup sliced strawberries
- 1/4 cup walnut halves or pieces
- coarse ground pepper to taste
Preheat the oven to 425°F. Heat a gas grill to medium-high heat – about 450°.
Combine the balsamic vinegar, honey, dijon and garlic in a small bowl. Mix well. through garlic in a Whisk in the olive oil. Place the chicken in a ziptop bag and add 1/4 cup of the dressing. Place in the refrigerator until ready to grill. Set aside the remainder of the dressing.
Place the cheese rounds in the freezer for a few minutes while you are prepping the breading mix. Mix panko, herbs and lemon zest in a shallow dish.
Dip the goat cheese rounds in the bread crumb mixture, being sure to coat well. Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the breading is golden brown. Remove from the oven and let cool.
Place the chicken on the grill and grill for 6-7 minutes. Flip and grill for an additional 6-7 minutes until the chicken breasts are cooked through. Let chicken rest for 5 minutes, then slice on a diagonal.
While the chicken is resting, prepare the salad by dividing the salad greens between two bowls. Top the greens with sliced chicken, strawberries and cheese rounds. Sprinkle salad with walnut halves and pepper. Add dressing as desired.
- Serving Size: 1 salad
- Calories: 645