Grilled nectarines and goat cheese pair with a light vinaigrette for sweet and tangy flavors of summer any time of year!
I never used to like fruit in a savory dish. When I was a kid, I’d freak out if there was pineapple on the ham or lemon sauce on the chicken. My palate has expanded quite a bit in adulthood—but I’m still kind of picky about combining sweet and savory flavors. This strawberry chicken salad with balsamic dressing is a delicious exception!
My partner first made this dish for me last summer. He had just bought a new grill and was convinced that all our meals should involve grilling. I humored him, but deep down, I thought the idea of grilling peaches was weird. And adding them to a green salad with grilled chicken breast sounded like an abomination. Then I took a bite. The juicy marinated chicken played beautifully off the bitter earthiness of the spinach and the slight tang of the goat cheese. And the dressing was so light that it just held everything together. To my utter surprise and delight, the grilling seemed to temper the sweetness of the peaches a bit, giving them a smoky, slightly caramelly flavor. In combination with the crunchy almonds and savory red onions, the complex flavors all worked together beautifully—though I must admit I picked out the strawberries and ate them separately. Baby steps.
All in all, this salad makes me feel like a grownup who’s making real progress in life! We make it almost every weekend in the summer now, starting the marinating process Saturday morning so we can grill Sunday afternoon. One day, I’ll leave the strawberries in it.
Is This Strawberry Chicken Salad With Balsamic Dressing Healthy?
This salad is overall nutrient-dense and balanced, featuring lean protein, fresh fruits, leafy greens, healthy fats, and a moderate amount of carbs. The chicken breast provides lean protein, B vitamins, and minerals like phosphorus and selenium. Fresh spinach is rich in vitamins A and C, iron, potassium, calcium, fiber, antioxidants, and phytonutrients. Strawberries and nectarines contribute vitamin C, fiber, potassium, and antioxidants while adding natural sweetness to the dish. Goat cheese boosts protein and calcium, along with some saturated fat, while almonds bring in vitamin E and magnesium, as well as healthy fats. Red onions boost antioxidants, vitamin C, and flavor with minimal calories, and the olive oil contributes monounsaturated fat. Overall, this salad is a healthy choice that fits into most well-balanced diets.
Make a Paleo-friendly and Whole30-compliant version by omitting the goat cheese and honey, making sure the balsamic vinegar contains no added sugar, and possibly adding more nuts and avocado for creaminess. Make it vegetarian-friendly by swapping the chicken breast for this Roasted Chickpeas Recipe.
Nectarines Vs. Peaches: Which Are Better?
Nectarines and peaches are close relatives—so close, in fact, that nectarines are technically a variety of peach distinguished by a single genetic mutation. That one gene gives nectarines a smooth, thin skin instead of the peach’s characteristic fuzz. Both fruits belong to the same species—Prunus persica—and share similar yellow or white flesh, a large pit, and a juicy, sweet flavor profile. Nectarines are typically a bit smaller than peaches, with a firmer, more aromatic flesh and a slightly tangier taste.
When it comes to grilling, nectarines shine for a few reasons. Their firmer texture helps them hold up beautifully on the grill, allowing for attractive char marks and a caramelized, juicy bite that doesn’t fall apart when tossed with greens or other salad ingredients. The smooth, edible skin means there’s no need to peel them, making prep easier and adding a pleasant texture to each bite. Peaches, while equally delicious, are softer and can break down more quickly when exposed to heat, which might cause them to lose their shape in this salad.
That said, the two fruits are highly interchangeable—if you only have peaches on hand, they can be swapped in for nectarines in equal amounts without disrupting the flavor profile of this salad. The main difference you’ll notice is a slightly softer texture and, depending on the variety, a hint more sweetness or acidity—just handle them gently during grilling to preserve their shape and texture.
How Do I Store Leftovers?
It’s best to store the salad components separately. Keep the grilled chicken, sliced nectarines, and dressing in individual airtight containers in the fridge. The spinach, strawberries, goat cheese, almonds, and red onion can be stored together, but wait to add the dressing until just before serving to prevent sogginess. Undressed salad and chicken will stay fresh in the fridge for up to 3 days. The dressing can last up to 1 week. I don’t recommend freezing this salad, as the fresh fruit, spinach, and cheese do not thaw well and can become mushy or watery. However, grilled chicken can be frozen separately for up to 2 months. Thaw overnight in the fridge before adding to freshly prepared salad ingredients.
Serving Suggestions
This strawberry chicken salad with balsamic dressing makes for a light yet satisfying lunch or dinner all by itself. For a heartier meal, pair it with a bowl of White Chicken Chili or Creamy Zucchini Soup. You could also serve it alongside these crunchy Parsnip Fries or these deeply comforting Stuffed Baked Potatoes. Top it off with an easy dessert, like this Lemon Bundt Cake With Cake Mix.
Ingredients
For The Chicken
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 1 pound chicken breast
For The Salad
- 2 cups fresh nectarines sliced
- 12 cups fresh spinach
- 2 cups fresh strawberries sliced
- 4 ounces goat cheese crumbled
- 1/2 cup almonds sliced and toasted
- 1/2 cup red onion thinly sliced
For The Vinaigrette
- 2 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon honey
- 1/4 cup olive oil
Instructions
Marinate And Grill The Chicken:
- Whisk together the balsamic vinegar, honey, and a pinch of salt and pepper in a large container. Place the chicken in the container and turn to coat it evenly with the marinade. Refrigerate for at least 2 hours.
- Once marinated, spray your grill with cooking spray and heat to medium/high heat. Cook the chicken until no longer pink inside, about 6-7 minutes, turning once. Note that the honey will make the chicken look burned, but it’s just the natural caramelization. Remove from the grill and cover to let rest.
Prep The Salad:
- Spray the grill again and place the sliced nectarines onto it. Cook until grill marks form and the nectarines soften, flipping once, about 2-3 minutes per side.
- Divide the spinach, sliced strawberries, goat cheese, toasted almonds, and red onions among 4 large bowls. Slice the rested chicken and place on top of the salads.
Make The Dressing:
- In a medium bowl, whisk together the balsamic vinegar and honey. While whisking constantly, stream in the olive oil. Continue whisking until smooth and creamy. Season with a pinch of salt and pepper.
Dress The Salads:
- Pour equal amounts of the vinaigrette over each of the salad bowls. Toss to coat evenly.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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