Strawberry Walnut Chicken Salad

Ingredients

• 3 boneless skinless chicken breasts
• 6 tbsp Walnut Strawberry Dark Balsamic, divided
• 6 tbsp olive oil, divided
• 1 tsp Dijon mustard
• 1.5 tsp salt, divided
• 1/2 tsp black pepper
• 8 cups baby spinach or mixed greens
• 2 cups strawberries, hulled and sliced
• 3/4 cup walnuts, toasted and roughly chopped
• 1/2 cup crumbled goat cheese or feta
• 1/4 red onion, very thinly sliced

Let’s make it

1. Rub the chicken with 2 tbsp olive oil, 1 tsp salt and the pepper. Grill or pan-sear 6-7 minutes per side until it reaches 165F, then rest 5 minutes and slice.
2. Whisk 4 tbsp Walnut Strawberry Dark Balsamic with the Dijon and remaining 1/2 tsp salt, then stream in the remaining 4 tbsp olive oil, whisking until it thickens slightly.
3. Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, shaking often, until fragrant. Tip them out of the pan straight away.
4. Toss the greens with about two-thirds of the vinaigrette and spread on a large platter.
5. Arrange the strawberries, chicken, walnuts, cheese and red onion over the top.
6. Finish with the remaining vinaigrette and the last 2 tbsp of dark balsamic drizzled straight from the bottle.