Balsamic Chicken and Spinach Salad

Texas produce is a great way to increase fresh vegetable consumption and eat local. The Balsamic Chicken and Spinach Salad recipe features fresh spinach which is a grows well in early spring. This delicious salad is a crowd pleaser for an easy springtime meal. 

Balsamic Chicken and Spinach Salad

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Servings

4 servings

Servings 4 servings

Balsamic Chicken and Spinach Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 4 servings Servings 4 servings

Ingredients

• 3/4 cup balsamic vinegar
• 3 teaspoons honey
• 1 pound boneless, skinless chicken breast
• 6 cups spinach
• 1 cup strawberries sliced
• 1/4 cup pecans toasted and chopped
• 1/4 cup sweet onion thinly sliced

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash your hands and clean your preparation area.
2. Wash spinach and strawberries and set aside.
3. Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
4. Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
5. Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
6. Toast chopped peans in a dry skillet for 2-3 minutes.
7. Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.

Recipe Notes