Strawberry-Topped Chicken and Baby Spinach Salad

Strawberry-Topped Chicken and Baby Spinach Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 ounces fresh strawberries, hulled and halved
  • 1 small shallot
  • 3 1/2 tablespoons balsamic vinegar
  • 3 1/2 tablespoons vegetable oil
  • 1 teaspoon honey
  • Salt and pepper
  • 3 skinless, boneless chicken breasts (about 1 1/4 pounds)
  • 1 bag (6 oz.) baby spinach
  • 2 ounces goat cheese log, sliced into 4 rounds
  • 1/4 bunch chives, chopped


In a blender, puree one-quarter of the strawberries, the shallot, 2 1/2 tablespoons balsamic vinegar, 2 tablespoons oil and the honey; season with salt and pepper.

Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tablespoons oil over medium heat. Add the chicken and cook, turning once, until cooked through, about 8 minutes; transfer to a plate and tent with foil.

Meanwhile, add the remaining strawberries, 1 tablespoon balsamic vinegar and 1/4 cup water to the skillet and simmer, stirring, until the berries are warmed through, about 1 minute.

In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.