Strawberry Balsamic Glazed Chicken Salad
Tender chicken, kissed with a vibrant white balsamic strawberry glaze, atop a bed of fresh spinach, sweet berries, and creamy low-sodium low-fat cottage cheese. A homemade strawberry vinaigrette ties this delightful salad together in a snap.
- Total Time35 minutes
- Yield3 servings 1x
Ingredients
Scale
Pantry & Seasonings
- ⅓ cup 45 g raw shelled pistachios
- 1½ tbsp 22.5 ml white balsamic vinegar
- 1 tbsp 15 g tomato paste
- 1 tbsp 15 ml extra-virgin olive oil
- ¼ tsp 1.25 g fine sea salt, divided
- ⅜ tsp 0.7 g ground white pepper, divided
Protein & Dairy
- 3 thin-sliced chicken cutlets (about 115 g / 4 oz each)
- ¼ cup 55 g / 2 oz low-sodium low-fat cottage cheese
Produce
- 1½ cups 225 g fresh strawberries, hulled and sliced, divided
- One 5-oz (140 g container baby spinach)
- ⅓ cup loosely packed fresh mint leaves (5 g, gently torn)
Instructions
- Toast the pistachios in a small, dry skillet over medium heat for 3–4 minutes until fragrant; transfer to cool.
- Pat chicken dry; season all over with 0.6 g of the sea salt and 0.3 g of the white pepper. Prep strawberries and mint.
- Glaze: In a blender, combine ¾ cup (≈112 g) strawberries, tomato paste, 0.15 g salt, and 0.05 g pepper; blend until smooth. Pour into a small bowl. Do not rinse the blender.
- Vinaigrette: To the same pitcher, add remaining ¾ cup (≈112 g) strawberries, white balsamic vinegar, 0.5 g salt, and 0.35 g pepper; blend until liquefied. With blender on low, slowly drizzle in the olive oil until emulsified.
- Heat a large non-stick skillet over medium-high until very hot (≈205°C/400°F). Sear chicken 3–4 minutes per side until golden and cooked through. In the final minute, brush tops with glaze; flip and sear 30 seconds more. Chicken is done at 74°C/165°F.
- Rest chicken 5 minutes, then slice. In a large bowl combine spinach, pistachios, cottage cheese, torn mint, and remaining strawberries.
- Drizzle about half the vinaigrette over the salad and toss gently. Divide among three plates, top with sliced chicken, and serve with remaining vinaigrette.
Notes
- Notes Storage: The vinaigrette can be stored in an airtight container in the refrigerator for up to 4 days. Shake well before using. Leftover salad is best enjoyed within a day.
- Ingredient Swaps: Toasted slivered almonds or chopped walnuts can be substituted for pistachios. Low-fat ricotta can replace the low-sodium low-fat cottage cheese. No Grill Pan? A large, heavy-bottomed non-stick skillet can be used instead. Cook the chicken for the same duration, ensuring it reaches an internal temperature of 165°F (74°C).
- Vinaigrette Consistency: If the vinaigrette is too thick, add water one teaspoon at a time until the desired consistency is reached.
Nutrition Facts per Serving (1 serving, 290 g): Calories: 307 | Total Fat: 14 g (Saturated Fat: 2 g, Trans Fat: 0 g, Polyunsaturated Fat: 3.5 g, Monounsaturated Fat: 9.5 g) | Cholesterol: 68 mg | Sodium: 282 mg | Total Carbs: 15 g (Fiber: 5 g, Total Sugars: 8 g, Added Sugars: 0 g, Net Carbs: 10 g) | Protein: 33 g | Vitamin D: 0 mcg | Calcium: 108 mg | Iron: 3.4 mg | Potassium: 921 mg | Vitamin C: 60 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Modern American
Nutrition
- Calories: 307