- 1 pound chicken breasts
- 1/2 cup balsamic vinaigrette
- 2 cups baby spinach
- 2 cups arugula
- 1 pint strawberries, sliced
- 4 strips bacon, cooked
- 4 ounces goat cheese, crumbled
- 1/4 cup pecans or candied pecans
- 1/4 cup roasted strawberry balsamic vinaigrette* (or regular balsamic vinaigrette)
- Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night.
- Heat the grill or a grill pan over medium heat and brush it with oil.
- Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
- Slice the chicken and assemble the salad.
*Less may be used.
Note: This is an old recipe I got years ago from Just a Pinch
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