Ingredients:

  • 60 ml (1/4 cup) Extra Virgin Olive Oil (for vinaigrette)
  • 45 ml (3 tbsp) Balsamic Vinegar
  • 15 ml (1 tbsp) Runny Honey or Maple Syrup
  • 5 ml (1 tsp) Dijon Mustard
  • 1/4 tsp Sea Salt (for vinaigrette)
  • 1/8 tsp Freshly Ground Black Pepper (for vinaigrette)
  • 4 (approx. 175g/6 oz each) Boneless, Skinless Chicken Breasts
  • 30 ml (2 tbsp) Olive Oil (for marinade)
  • 15 ml (1 tbsp) Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt (for chicken)
  • 1/4 tsp Black Pepper (for chicken)
  • 140 g (5 oz) Fresh Spinach Leaves (baby spinach preferred)
  • 300 g (1 pint) Fresh Strawberries, hulled and quartered
  • 120 g (4 oz) Cucumber, thinly sliced or chopped
  • 60 g (1/2 cup) Pecans or Walnuts, lightly toasted
  • 45 g (3 tbsp) Crumbled Feta or Goat Cheese (optional)

Instructions:

  1. Combine the 1/4 cup olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until the dressing is emulsified and creamy. Set aside.
  2. Trim any excess fat from the chicken breasts. In a bowl or Ziplock bag, combine the chicken with the 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Ensure the chicken is well coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  3. Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Place the marinated chicken breasts on the hot grill. Cook for 5–6 minutes per side, flipping once, until the internal temperature reaches 74°C (165°F). Remove the chicken and let it rest, loosely tented with foil, for 5 minutes. Slice the chicken thinly against the grain.
  4. In the large salad bowl, combine the spinach, strawberries, and cucumber. Gently scatter the toasted pecans/walnuts and crumbled cheese (if using) over the salad greens.
  5. Just before serving, drizzle about half of the prepared Honey-Balsamic Vinaigrette over the salad components. Toss gently. Arrange the sliced, warm grilled chicken artfully over the salad. Serve immediately, offering the remaining dressing on the side.