Hooten Homes Real Estate Group

This salad is an obsession that I have had every summer. It’s so light, filling, and flavorful with so many layers. 

I remember back in 2016 I used to love when Wendy”s would have their mixed berry salad come into season. I would get it several times while it was in season, but would pick out certain things in the salad that were not my favorite, and what I felt did not blend well in the salad. 

That is when I decided to make my own Summer Strawberry Balsamic Salad, with a homemade balsamic vinaigrette. 

Shopping List

• 2 Boneless Chicken Breasts
• 1 Avocado
• 1 Container of Strawberries (Refer to our last blog on how we clean our strawberries)
• Feta Cheese
• 1 Red Onion
• Glazed or Candied Pecans
• Spinach Spring Salad Mix
• Honey
• Dark Brown Sugar
• Olive Oil
• Balsamic Vinegar
• Dijon Mustard
• Dried Basil
• Dried Parsley (optional)
• Minced Garlic
• Garlic Powder (Optional)
• Onion Powder (Optional)
• Salt
• Balsamic Glaze (Optional)

Balsamic Dressing

• 1 thinly diced strawberry
• ½ TSP honey
• 3 TBSP Olive oil
• 4 TBSP Balsamic Vinegar
• ½ TSP Dijon Mustard
• Pinch of dried basil
• Pinch of Salt
• 1 TSP of dark brown sugar

After mixing ingredients together let it sit to the side for about 20 min, and mix thoroughly prior to serving 

Serving size is two depending on your desired amount of dressing

Salad Directions 

1. Start by washing and prepping your two boneless chicken breasts. Remove any excess fats and cartilage.
2. Fillet the chicken breast to be thin cut and wide, and place both in a large stove top skillet with olive oil in the pan. (preferred if you have a lid for your pan to avoid dry chicken)
3. Time to season prior to turning on the burner. (Apply to each chicken breast)

• Drizzle olive oil on top and in the pan
• Drizzle balsamic vinaigrette on top and in the pan (you will want a nice amount of liquid.)
• Drizzle honey on top of the chicken breast
• 1 TSP of minced garlic in the middle of the pan
• A pinch of dried parsley for each
• A pinch of dried basil for the top of each
• Pinch of salt
• Light dust of Onion powder
• Light dust of garlic powder

4. Now turn on the burners to medium to high heat. Use tongs to tilt chicken breasts up allowing the liquid to go under the chicken. Place lid on, and let chicken simmer.
5. When the top of the chicken starts to change colors as the middle is cooking, flip the chicken, and begin to spoon liquid from the pan on top of the chicken breasts a few times then place the lid on.
6. When chicken appears to be fully cooked, take the lid off and let the liquid in the pan begin to caramelize and glaze and then flip chicken into the liquid allowing it to build that beautiful caramelization of balsamic. 
7. When chicken is fully cooked, remove from the pan to a separate plate and let chill for about 20 minutes. 
8. Start to prepare the salad. Start with the base of spinach spring salad mix covering the bottom of your plate
9. Now prep your salad fillers, thinly slice strawberries, red onion, and chop avocado. Sprinkle within the two salads.
10. Sprinkle your feta cheese (amount to your liking), along with candied/glazed pecans (whichever one is available in your grocery store)
11. Now place your chilled chicken breast on top of the salad
12. Re-Mix your dressing thoroughly and disperse evenly throughout the two salads (if you are one to love a lot of dressing with your salad, I recommend doubling the recipe.)
13. Drizzle balsamic glaze over the chicken and salad (Optional)

Now you are ready to serve and eat. We hope that you enjoy this as much as we do. I always have excitement when I see the fresh juicy strawberries growing in our garden to make this salad! 

If I might add, it is husband approved if they are not salad eaters, saying that a salad is not filling enough or that they don’t like balsamic. My husband complains of both of these, and now asks when I will be making this salad again.

If you make this, be sure to tag us at #SSM or #SimplySouthernMama