Strawberry Chicken Salad
1/2 cup balsamic vinegar
3 tablespoons honey
2 teaspoons soy sauce
2/3 cup canola or olive oil
1 to 2 cloves minced garlic
2 to 3 cups sliced strawberries
1 bag (6 to 8 ounces) baby spinach
2 boneless chicken breasts, grilled and sliced into strips
In a jar with a tight-fitting lid, shake together first 5 ingredients until dressing thickens a bit and coats the jar. Place spinach in a big bowl. Add strawberries and chicken. Drizzle a little of the dressing on top. Use tongs to gently toss to coat.
A little of this balsamic vinaigrette goes a long way. Extra dressing keeps in the fridge for a week. You can brush a little of the vinaigrette on the chicken while grilling or marinate the chicken in a few tablespoons of the vinaigrette in the fridge for a few hours or overnight. You can also add toasted almonds or pecans to this salad for a little crunch. It’s also great with crumbled goat or bleu cheese on top! Great way to use up left over grilled chicken too!