Strawberry Bliss Chicken Salad with White Balsamic Kiss
Tender chicken, kissed with a vibrant white balsamic strawberry glaze, atop a bed of fresh spinach, sweet berries, and creamy goat cheese. A homemade strawberry vinaigrette ties this delightful salad together in a snap.
Servings 3
Calories 410kcal
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 raw shelled pistachios
- 1 ½ tbsp white balsamic vinegar
- 1 tbsp tomato paste
- 2 tbsp + 1 tsp extra-virgin olive oil
- ⅜ tsp fine sea salt approximately 1.9 g, divided
- ⅜ tsp ground white pepper approximately 0.7 g, divided
Protein & Dairy
- 3 thin-sliced chicken cutlets about 115 g / 4 oz each
- ⅓ cup crumbled goat cheese chèvre, approximately 55 g / 2 oz
Produce
- 1 ½ cups fresh strawberries hulled and sliced, divided (approximately 225 g)
- 1 5-ounce container baby spinach (approximately 140 g)
- ⅓ cup loosely packed fresh mint leaves gently torn (approximately 15 g)
Instructions
- Awaken the Nuts : Place the pistachios in a small, dry skillet over medium heat. Toast for 3–4 minutes, shaking the pan frequently, until fragrant and lightly golden. Immediately transfer to a small plate to cool completely.
- Prepare the Ensemble : Pat the chicken cutlets dry with a paper towel and season all over with approximately 0.9 g of the sea salt and 0.3 g of the white pepper. Set aside. Prepare the strawberries and mint and have them ready for assembly.
- Blend the Jewel-Tone Glaze : In a blender, combine ¾ cup (approximately 112 g) of the sliced strawberries, the tomato paste, and a small pinch of the remaining salt and pepper. Blend on high until completely smooth. Pour the glaze into a small bowl and set aside. Do not rinse the blender.
- Whisk the Vinaigrette : To the same blender pitcher, add the remaining ¾ cup (approximately 112 g) of sliced strawberries, the white balsamic vinegar, the remaining approximately 1 g of sea salt, and the remaining approximately 0.4 g of white pepper. Blend until liquefied. With the blender running on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
- Pan-Sear the Cutlets : Set your cast-iron grill pan over medium-high heat until it is very hot, around 205°C (400°F). Lightly oil the pan. Place the seasoned chicken cutlets on the hot surface and cook for 3–4 minutes per side, until golden-brown and cooked through. In the final minute of cooking, generously brush the tops of the cutlets with the jewel-tone glaze. Flip and sear for 30 seconds more. The chicken is done when an instant-read thermometer registers 74°C (165°F) at the thickest point.
- Rest and Assemble : Transfer the glazed chicken to a cutting board and allow it to rest for 5 minutes before slicing it into strips. While the chicken rests, combine the baby spinach, toasted pistachios, crumbled goat cheese, torn mint, and the remaining sliced strawberries in a large bowl.
- Compose the Salad : Drizzle about half of the vinaigrette over the salad ingredients and toss gently to coat everything lightly. Divide the salad among three plates. Top each salad with a sliced chicken cutlet and serve immediately, passing the extra vinaigrette at the table.
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. Feta cheese or crumbled blue cheese can replace the goat cheese.
No Grill Pan? A large, heavy-bottomed skillet (cast iron or non-stick) 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 (Per Serving – Approximate)
Serving Size: 1 serving- Calories: 410
- Total Fat: 26 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 3.5 g
- Monounsaturated Fat: 14.5 g
- Cholesterol: 90 mg
- Sodium: 415 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 4 g
- Total Sugars: 9 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 11 g
- Protein: 33 g
- Vitamin D: 0.2 mcg
- Calcium: 130 mg
- Iron: 3.2 mg
- Potassium: 700 mg
- Vitamin C: 60 mg