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.