Good morning, friends!
I made this recipe last week, just sort of opened the fridge and it all came together.
We liked it SO much,that I made it again this week!
And you should too!
Start by making your marinade
1/3 cup of balsamic vinegar
1/4 cup brown sugar
2 TBSP low sodium soy sauce ( use GF soy suave to make the dish GF)
1 clove garlic, roughly chopped
1/8 c olive or canola oil
1 handful fresh parsley
1 small onion roughly chopped
Dash sea salt
Dig out your trusty smoothie maker. And blend
Reserve about 1/4 cup of marinade for dressing base , being careful not to contaminate.
Pour the rest of the marinade over the chicken and let sit for 3-4 hours
When ready to cook, discard marinade that chicken was hanging out , and preheat girl to 375 ish
Grill chicken breasts for about 7-8 minutes per side. Use a meat thermometer to make sure internal temp gets up to 165.
You’ll get some color on these, don’t worry! It’s the sugars in the balsamic and brown sugar carmalizing. And, it’s delicious!
When chicken has reached 165 in the thickest part, remove from heat and let rest.
Make your dressing…
To the reserved marinade mix, add 1/4 cup of extra virgin oil oil, and black pepper. Re-whirl the dressing in your smoothie maker ( it should look a bit creamy due to the oil emulsifying )
Next, assemble your salad
Place greens of your choice in a serving bowl. Chop up about 1/2 pound ( or more) of fresh strawberries. Sprinkle 1/4 cup of chopped walnuts ( toast them first for a deeper flavor) then add about 1/3 cup of soft cheese sprinkled all over the top.
( first time I made this I used goat cheese, second time, I used a soft feta.. Both were amazing! … Use what you have )
Next, slice your chicken ( it should still be warm) and top on top of the cheese and let sit for a minute ( your cheese layer is getting very happy )
Drizzle the dressing atop chicken and toss when ready to serve
Yeah. You should totally make this.