Strawberry and Balsamic Grilled Chicken Salad

A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, goat cheese and pecans dressed in a roasted strawberry balsamic vinaigrette.
Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe

Ingredients

• 1 pound chicken breasts
• 1/2 cup balsamic vinaigrette
• 2 cups baby spinach
• 2 cups arugula
• 1 pint strawberries, sliced
• 4 strips bacon, cooked
• 4 ounces goat cheese, crumbled
• 1/4 cup pecans or candied pecans
• 1/4 roasted strawberry balsamic vinaigrette or balsamic vinaigrette

Directions

1. Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night.
2. Heat the grill or a grill pan over medium heat and brush it with oil.
3. Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
4. Slice the chicken assemble the salad and enjoy!

Mix thoroughly:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs

Mix in:
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes. Roll into balls the size of small walnuts. In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.
Place about 2″ apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 5 dozen.

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Ingredients:

• 1 pound of strawberries
• 2 tablespoons sugar, divided
• 1/2 cup graham cracker crumbs
• 2 tablespoons melted butter
• 12 ounces of cream cheese, room temperature
• 1/2 cup sour cream
• 2/3 cup confectioners’ sugar, sifted
• 2 teaspoons Amaretto
• 1 cup heavy cream
• mint springs, for garnish

Instructions:

Slice the strawberries into a bowl and sprinkle with one tablespoon of sugar.  Toss and set aside.

Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.

Beat cream cheese with an electric mixer until smooth.  Add the sour cream, confectioners’ sugar and Amaretto and beat until combined.

In another bowl, whip the cream until stiff peaks form.  Fold into the cream cheese mixture.