I love these types of hearty salads. They are both flavorful and filling. I also like to serve this salad to friends and family! I leave the chicken on the side and place over some quinoa. I made the dressing at home but you do not need to. You can pick up a balsamic dressing from the store to make it even easier! This is one of those dishes that looks complicated and challenging but it’s really simple. I made the marinade in the morning so that the chicken could absorb the flavors all day and there would be less prep come dinner time.
I usually cook both gluten and dairy free but I couldn’t resist adding some goat cheese to this dish. Feel free to omit to ensure that is dairy free.
Ingredients
Marinade:
½ cup Balsamic Vinegar
½ cup Olive Oil
¾ cup Brown Sugar
2 Tablespoons Dijon or Brown Mustard
¼ cup Worchester Sauce
2 teaspoons Dried Rosemary
1 teaspoon Salt
1 teaspoon Pepper
3-4 lbs Chicken Breasts
Salad:
Cooked Chicken
6 cups Mixed Greens
1 cup Sliced Strawberries
¼ cup Crumbled Goat Cheese
¼ cup Sliced Almonds
Dressing:
¼ cup Balsamic Vinegar
2 tablespoons Honey
1 tablespoon Dijon or Brown Mustard
1 garlic clove
½ teaspoon Salt
½ teaspoon Pepper
¾ cup Olive Oil
Directions
Combine all ingredients for marinade in either a bag or bowl. Add chicken breasts and marinate for 2-24 hours. Place in fridge.
About an hour before starting to cook, take chicken out of the fridge to bring up to room temperature. This allows the breast to be cooked more evenly.
Preheat oven to 350F. Add oil to a cast iron skillet and heat at medium. Once the oil is hot, add the breasts. Cook on each side for 5 minutes. After the 10 minutes are up, place the skillet with the breasts into the oven for a final 10 minutes or until no longer pink inside.
While the chicken is cooking on the skillet and in the oven, prepare the salad. Place the greens at the bottom, then place goat cheese, almonds and strawberries on top. Combine all the ingredients together for the dressing and whisk. Add the chicken once it is cooked through.
Thank you for reading this recipe! Let me know if you have any questions or modifications I should know about!