Sharing a delicious and refreshing meal to enjoy all season long – summer strawberry goat cheese salad
With all this warm weather, I’ve been mentally taking notes of delicious summer menus to enjoy rooftop and al fresco. I love that I have several parks within walking distance, I took advantage of them last summer but this year I feel like I need to spend even more time outside. Sunshine (and Vitamin D) does the soul a world of good!
The other week, I had a serious craving for strawberries. Could not stop thinking about them. I just wanted to put them in every dish I could!
This summer strawberry goat cheese salad is going to be high on my rotating summer menu. I added the chicken for extra protein, you could skip it to make this more of a side salad.
Ingredients
Strawberries
Crumbled goat cheese
Chicken breast
Spring mix greens
Balsamic (I used Trader Joe’s Balsamic Glaze)
EVOO + Salt + Pepper
Directions
- Prepare the chicken breast however you like to. Since I don’t have access to a grill, here is how I cook chicken breast on the stove top. Pat dry both sides of the chicken breast, season generously with salt and pepper. Heat EVOO in a skillet, place chicken in skillet and cook on high heat for 1 minute. Turn the heat to low, flip the chicken, and cover the skillet with a tight lid. Cook for 10 minutes and then turn the heat off. Keep the skillet on the burner and let it sit for another 10 minutes. Voila! Delicious, moist chicken!
- Arrange spring greens on a plate, add sliced chicken breast, top with strawberries and crumbled goat cheese.
- Drizzle EVOO and balsamic on top. Enjoy!!
- Optional salad additions: Nuts like pecans or walnuts, avocado, or sub feta for goat cheese.
