Grilled Chicken Salad with Strawberries & Cheese



3 Tbsp golden balsamic vinegar
3 Tbsp extra virgin olive oil
1 Tbsp chopped shallots
1 tsp. honey
1 tsp. water
1/8 teaspoon kosher salt
fresh black pepper, to taste 

In a small bowl whisk together the dressing ingredients. Set aside.


16 oz. boneless skinless chicken breast*
1 clove garlic, crushed or 1 tsp garlic salt
1 tsp. seasoned salt, to taste

 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 On a cutting board slice chicken into strips, and slice on an angle into bite size pieces.


6 cups baby spinach or mixed greens or Sweet Kale salad mix*
3 cups sliced strawberries (rinsed)*
2 ounces soft goat cheese or feta cheese
Optional increase protein with nuts, hemp hearts, or chickpeas*

In a large bowl toss the mixed greens/spinach/sweet kale with the dressing. Divide between 4 plates and top with strawberries, goat cheese/and grilled chicken. Top with alternate nuts, hemp or chick

*In Sale flyer June 9 - 15 
Original inspiration for recipe: Skinny Taste