Grilled Chicken Salad with Strawberries and Spinach

Makes 3 servings

Macros: 397cal, fats 22g, carbs 18g, protein 35g, fibre 4g


For the dressing: 

3 tbsp balsamic vinegar 

3 tbsp extra virgin olive oil 

1 teaspoon honey 

1 teaspoon water 

1/8 teaspoon sea salt 

fresh black pepper, to taste 

For the chicken: 

16 oz boneless skinless chicken breast 

1 tbsp minced garlic 

1 teaspoon seasoned salt, to taste 

For the Salad: 

6 cups baby spinach

 3 cups sliced strawberries 

2 ounces soft goat cheese 


In a small bowl whisk together the dressing ingredients. For the chicken: Season chicken with seasoned salt, then mix in crushed garlic. Light the grill or indoor grill pan on medium heat, when hot spray the grates with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center. Set aside on a cutting board and slice on an angle. In a large bowl toss the spinach with the dressing. Divide between 3 plates and top with strawberries, goat cheese and grilled chicken.






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