Summer time calls for quick and easy dinners that are full of flavour, and will fill everyone up. This BBQ chicken salad with strawberries is not only easy to make, but is loaded with some delicious ingredients.
Tender chicken breast are marinaded in a balsamic vinegar, honey and spices and then grilled to perfection. Served over spinach, and topped with sliced strawberries, candied almonds, red onion and little hints of goat cheese. It is served with a side of balsamic dressing.
This will be my go-to salad this Summer – quick and easy, and loaded with fresh goodies.
What you will need:
- 2 chicken breasts; sliced into strips
- 3/4 cup balsamic vinegar
- 3 Tbsp. honey
- 1 tsp. pepper
- 2 cloves garlic; minced
- 2 Tbsp. cup olive oil
- 3/4 cup almond slivers
- 1/4 cup granulated sugar
- 1 cup sliced strawberries
- 2 Tbsp. finely diced red onion
- 2 Tbsp. soft goat cheese
- 4 cups spinach; washed and dried
- balsamic dressing
Combine the balsamic vinegar, honey, pepper, garlic and oil together, and toss in the chicken. You can marinade for 24 hours, but I did a quick 1 hour and they tasted great!
While the chicken is marinating, add the almond slivers to a fry pan, and over medium/high heat lightly toast. When you can smell them, turn the heat down and add the sugar.
Allow the sugar to melt and coat the almonds, once melted, remove from pan and place on parchment paper to cool.
Cook the chicken on medium heat on the BBQ until cooked through. Let rest, and then dice up.
Add your spinach to a bowl, top with some strawberries, red onion, and goat cheese. Add the chicken, and candied almonds and top off with a drizzle of two of balsamic salad dressing.
Dig in!
- 2 chicken breasts; sliced into strips
- 3/4 cup balsamic vinegar
- 3 Tbsp. honey
- 1 tsp. pepper
- 2 cloves garlic; minced
- 2 Tbsp.olive oil
- 3/4 cup almond slivers
- 1/4 cup granulated sugar
- 1 cup sliced strawberries
- 2 Tbsp. finely diced red onion
- 2 Tbsp. soft goat cheese
- 4 cups spinach; washed and dried
- balsamic dressing
- Combine the balsamic vinegar, honey, pepper, garlic and oil together, and toss in the chicken. You can marinade for 24 hours, but I did a quick 1 hour and they tasted great!
- While the chicken is marinating, add the almond slivers to a fry pan, and over medium/high heat lightly toast. When you can smell them, turn the heat down and add the sugar.
- Allow the sugar to melt and coat the almonds, once melted, remove from pan and place on parchment paper to cool.
- Cook the chicken on medium heat on the BBQ until cooked through. Let rest, and then dice up.
- Add your spinach to a bowl, top with some strawberries, red onion, and goat cheese. Add the chicken, and candied almonds and top off with a drizzle of two of balsamic salad dressing.
- Dig in!
This BBQ chicken salad with strawberries is perfect for dinner, and is even great the next day for lunch. Trying switching up the spinach for a mixed green salad – or try candying some pecans!
This sweet and savory Summer salad will be a hit at any Summer time BBQ.
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