Description
Juicy chicken grilled to perfection mingles with bright berries, creamy feta, and toasted pecans. A zesty balsamic-honey dressing ties every crunchy green leaf and sweet slice into a refreshing summer meal.
Ingredients
- 2 each chicken breast boneless skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens
- 1 cup strawberries sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup pecans chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Grill the chicken for 5–7 minutes per side or until fully cooked, then let it rest for 5 minutes and slice thinly.
- In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
- In a large bowl, combine mixed salad greens, sliced strawberries, crumbled feta cheese, and chopped pecans.
- Arrange the sliced grilled chicken over the salad and drizzle the dressing on top.
- Gently toss everything together and serve immediately.
Notes
- You can substitute goat cheese for feta for a creamier texture.
- For extra crunch, toast the pecans lightly before chopping.
- Leftover grilled chicken works well for meal prep or future salads.
- To make it gluten free, ensure your Dijon mustard is certified gluten free.