Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese

Balsamic grilled chicken salad on a plate.

Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 10

Additional Time: 5

Total Time: 45

Servings:

Calories: 273kcal

Author: Lauren

Looking for a fresh and flavorful low carb salad? You’ll love this Balsamic Grilled Chicken and Strawberry Goat Cheese Salad. It’s filled with juicy, tender chicken over greens, creamy goat cheese, and more all topped with a light balsamic dressing.

Print Recipe

Equipment

Ninja Foodi 5-in-1 Indoor Grill

Ingredients

Balsamic Grilled Chicken Breast

2 lb. boneless skinless chicken breast
1/4 cup balsamic vinegar (60g)
2 Tbsp extra virgin olive oil (30g)
1.5 Tbsp Italian seasoning
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder

For the Salad:

3 cups romaine lettuce or mixed greens chopped
3/4 cup strawberries (105g) halved
1/4 cup red onions (30g) thinly sliced
1.5 Tbsp crumbled goat cheese (22g)
82 g Balsamic Grilled Chicken Breast

Light Balsamic Vinaigrette:

1/4 cup balsamic vinegar (60g)
2 Tbsp apple cider vinegar (30g)
2 Tbsp extra-virgin olive oil (30g)
2 Tbsp water (30g)
1 Tbsp honey (21g)
1 Tbsp dijon mustard
1/4 tsp salt
1/8 tsp pepper

Instructions

Prepare the chicken by trimming off any excess fat and butterflying each breast. This will allow the chicken to have more flavor and help ensure even cooking throughout.
In a small bowl, whisk together all the marinade ingredients (balsamic vinegar through garlic powder).
Place chicken in a bowl or a zip-top bag and pour marinade over chicken. Move chicken around to make sure it's all coated with marinade. Place in the fridge and let marinate for at least 2 hours up to 24 hours before grilling. See notes for oven version.
When ready to grill, remove chicken from the marinade, letting excess drip off. Discard marinade. Grill chicken over medium heat (~450°F) for 5 minutes. Then flip, and grill for another 4-5 minutes, or until cooked through (165°F internal temperature).
Next, we'll assemble the salad. In a bowl or meal prep container, add your greens. Then, add the chicken strips, strawberries, red onions, and goat cheese.
Top with light balsamic vinaigrette or your favorite salad dressing and enjoy!

Notes

To make dairy-free: use dairy-free cheese (or omit).

This recipe makes 8 servings of Balsamic chicken. If adding the chicken to the same container as the salad, prep up to 2 at a time (otherwise lettuce may get soggy). Store the remainder of chicken separately.

To Cook in Oven:

Preheat the oven to 425 degrees F. Arrange the chicken in a single layer in a baking dish. Bake chicken for 22-25 minutes, flipping halfway through. Double check your chicken is done. You can do this using a meat thermometer and ensuring reached 165 F. or simply slicing the middle and making sure the chicken is no longer pink.

Separate Parts:

For just Balsamic Chicken (if you wish to adjust amounts/log separately)
Per serving: 82g
Nutrition per serving: 116 calories 0.4C / 2.1F / 26P
MFP entry: LFF Balsamic Grilled Chicken

For just Light Balsamic Vinaigrette (so you can log however much you wish)
Per serving: 2 Tbsp (30g)
Nutrition per serving: 60 calories 4.9C / 4.5F / 0P
MFP entry: LFF Light Balsamic Vinaigrette

Nutrition