Strawberry Spinach Salad with Grilled Chicken

This Strawberry Spinach Salad with Grilled Chicken perfectly balances sweet, savory, and tangy flavors in a visually stunning presentation. Spring is strawberry season, and this salad celebrates these ruby gems by pairing them with tender grilled chicken and fresh spinach. The addition of creamy feta and crunchy pecans provides textural contrast, while the homemade balsamic dressing ties everything together with its sweet-tart profile. This beautiful salad makes for an impressive lunch or light dinner that's packed with nutrition without sacrificing flavor.

🕒 Prep Time: 15 minutes

        Cook Time: 25 minutes

🍗   Serves: 4

🛒 Ingredients:

• 1 lb (500g) boneless chicken breast
• 8 cups fresh spinach
• 2 cups strawberries, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup toasted pecans, roughly chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

For Balsamic Dressing:

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken breasts with olive oil, Italian seasoning, salt, and pepper.
3. Bake chicken for 20-25 minutes until cooked through (internal temperature of 165°F/74°C).
4. Let chicken rest for 5 minutes, then slice thinly.
5. Meanwhile, make the dressing by combining all dressing ingredients in a small jar. Shake until well mixed.
6. In a large salad bowl, arrange spinach, strawberries, red onion, feta cheese, and pecans.
7. Top with sliced chicken.
8. Drizzle with balsamic dressing just before serving.

📝 Serving suggestion:

For a more substantial meal, add a side of crusty whole grain bread or garlic crostini. Consider serving the dressing on the side to allow guests to dress their salads according to preference. 

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