The Corporate Cookbook

About This Recipe:

This week I was specifically craving two things- grilled chicken, and fresh strawberries. So I was reminded of my favorite childhood salad- the summer fields salad at TGIFridays! This salad is fresh, slightly decadent, and doused in a light and tangy balsamic vinaigrette. I absolutely love the candied pecans in this recipe, and you can easily candy your own with just pecans, brown sugar, and a splash of water. If you’ve never tried the fruit + salad combo, give it a shot!

Enjoy!

Ingredients (4 servings)

-2 large hearts of romaine, chopped
-4 thin cut chicken breasts
-1 cup sliced strawberries
-1 tsp sugar
-4 oz goat cheese, crumbled
-1/2 cup candied pecans
-Olive oil
-Salt & pepper

Balsamic Vinaigrette
-¼ cup balsamic vinegar
-¼ cup olive oil
-1 tsp dijon mustard
-1 tsp honey
-Salt and pepper

Instructions (25 minutes)

1. On a grill at 450 degrees F (or skillet over medium high heat,) add olive oil and cook the chicken for 5-6 minutes per side until fully cooked. Season with salt and pepper, and slice into strips.
2. While the chicken cooks, in a small bowl, mix the strawberries with the sugar and let sit for 10 minutes so that the juices come out.
3. In a mason jar or small bowl, mix together all of the balsamic vinaigrette ingredients.
4. Assemble the salad with the romaine, grilled chicken, strawberries, goat cheese, and candied pecans.