As the mom of a toddler and a 4 month old, things get hectic and busy often. And on days like that, I like to turn to big salads for lunch or dinner. They are quick, easy, and I don’t feel guilty at all about eating them because, if you do it right, they are so nutritious for you. They are light, yet filling. This Grilled Balsamic Chicken and Strawberry Salad is all of those things and has some of my favorite ingredients: Crisp lettuce, tender chicken, nutty pistachios, creamy goat cheese and sweet strawberries all tossed in a tangy/sweet balsamic vinaigrette.
When the nice people at Kraft contacted me and asked me to develop a nutritious recipe using one of their salad dressings I immediately thought “I must use the balsamic”. It is such a good, flavorful dressing with balsamic vinegar, garlic and dijon mustard. And because it is such a flavorful dressing you don’t need much, even for an entree salad like this.
While thinking of a salad to develop, I wanted it to please Ryan and I as well as Kellan. That means that I needed to think of ingredients that were adult and kid friendly. Chicken and strawberries were the answer. It was the perfect answer actually because chicken and strawberries go phenomenally with balsamic vinegar. I decided to add goat cheese and pistachios too to get the extra protein. It worked beautifully. The salad was a hit with the whole family.
The salad does come together very quickly but does require just a bit of preparation time because you have to marinate the chicken for about an hour.
Change up your dinner routine with Kraft. Visit KraftRecipes.comfor great recipes and meal ideas, featuring Kraft. Because food deserves delicious.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
Grilled Balsamic Chicken and Strawberry SaladPrint Recipe
- 1 pound boneless, skinless chicken breasts
- 1/2 cup Kraft Balsamic Vinaigrette Dressing, divided
- 5 ounces baby greens salad mix
- 4 ounces goat cheese crumbles
- 1 cup sliced strawberries
- 1/2 cup chopped pistachios
Pour 1/4 cup dressing over the chicken, turn to coat. Cover and refrigerate for at least 1 hour.
Prep grill for indirect heat and heat grill to 350 degrees. Cook chicken 7 - 8 minutes per side or until meat thermometer inserted registers 165 degrees. Remove and allow to rest 5 minutes before slicing.
While the chicken is resting place baby greens, goat cheese, pistachios and sliced strawberries in a large bowl. Pour remaining 1/4 cup of dressing over the salad. Toss to coat.
Place sliced chicken on top of salad and serve.