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.
Servings 3
Calories 307kcal
Equipment
- High-speed blender
- Cast-iron grill pan or large non-stick skillet
- Small, dry skillet
- Large mixing bowl
- Tongs
- Cutting board
- Chef's knife
- Instant-read thermometer
Ingredients
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.