strawberry balsamic spinach salad with chicken
Strawberry Balsamic Spinach Salad with Chicken
A quick blender vinaigrette does double duty as dressing for this strawberry spinach salad and, with the addition of ketchup and strawberry preserves, as a barbecue sauce for the tenders.
Ingredients:
- 2 cups quartered strawberries, divided
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ketchup
- 1 tablespoon strawberry preserves
- 1 pound chicken tenders
- 1 (5 ounce) package baby spinach
- ½ cup sliced almonds, toasted
- ½ cup crumbled feta cheese
- ½ cup torn fresh basil leaves
Directions:
- Preheat grill to medium-high.
- Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.
- Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.
- Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.
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