Balsamic Chicken Arugula Salad with Strawberries, Beets and Goat Cheese
A perfect summer salad!
Ingredients
- 6 boneless chicken thighs
- 8-12 strawberries, sliced thinly
- 6-8 roasted beets, skins removed and sliced thinly
- 5 oz goat cheese, crumbled
- 1 bag arugula greens
- salt, for seasoning
Balsamic Vinaigrette
- ½ cup EVOO, extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 cloves garlic, smashed and chopped into a paste
- salt & ground black pepper, to taste
Instructions
- Pat dry the chicken thighs and place in a storage container or gallon storage bag.
- Combine all the vinaigrette ingredients in a mixing bowl and whisk together.
- Add half the vinaigrette to the chicken and marinade for at least 2 hours and no more than 12 hours, since balsamic is fairly acidic.
- Once the chicken has marinaded, grill on medium heat until the chicken is cooked, ~15 minutes.
- Meanwhile prepare the greens on a plate and add a touch of salt, if desired. Note: No ground pepper is needed to season because arugula is rather peppery.
- Slice the strawberries and beets and arrange on the greens. Add a touch of salt to your sliced strawberries and beets, if desired.
- Crumble the goat cheese and set aside.
- Once the chicken is grilled to perfection, allow to cool for 10-15 minutes before slicing the chicken for the salad. Note: I sliced the chicken into stripes against the grain.
- Add to the greens with the goat cheese and drizzle with a bit more of the balsamic vinaigrette. Enjoy & cheers 🥂
