Print

Spinach and Strawberry Salad with Grilled Lemon Chicken

Looking for a delicious salad recipe? Try this Spinach and Strawberry Salad with Grilled Lemon Chicken that is sure to satisfy!
Course Salad
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • juice of 1 lemon
  • 1 small diced shallot
  • 3 minced cloves of garlic
  • ¼ cup of white balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of sugar
  • 1/3 cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 3 boneless skinless chicken breasts

For the Vinaigrette:

  • ¼ cup of white balsamic vinegar
  • 1 teaspoon of grainy mustard
  • 1 teaspoon of honey
  • 1/3 cup of olive oil
  • ½ teaspoon of poppy seeds
  • ½ teaspoon of fresh thyme leaves
  • Kosher salt and fresh cracked pepper to taste

For the Salad:

  • 2 cups of cooked Bob’s Red Mill Quinoa
  • 6 cups of packed baby spinach
  • 1 cup of sliced strawberries
  • 1 cup of blueberries
  • ½ cup of toasted almonds
  • 1 sliced avocado
  • 2 sliced yellow bell peppers roasted, scraped and seeded
  • ¼ cup of crumbled feta cheese
  • ¼ cup of crumbled goat cheese
  • ½ cup of micro greens

Instructions

  • Chicken: In a large bowl whisk together the lemon juice, shallot, garlic, vinegar, mustard, sugar, olive oil, salt and pepper until combined and submerge the chicken breasts and marinate for 4 hours.
  • Once it’s done marinating remove the chicken and grill it over high heat on for 5 to 6 minutes on each side or until cooked throughout. Slice and set aside.
  • Vinaigrette: Whisk together all of the ingredients in a medium size bowl until completely combined.
  • To Plate: Simply combine all of the salad ingredients together and place on a platter. Next place the sliced chicken over the top and drizzle on the vinaigrette.