Grilled Chicken Salad
(4 Servings)


  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup pecans
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups baby spinach - rinsed and dried
  • 1 cup sliced fresh strawberries


  • Preheat the grill for high heat.

  • .Lightly oil the grill grate. Grill chicken 8 minutes on each side, or untiljuices run clear. Remove from heat, cool, and slice.
  • Place pecans in a dry skillet over medium-high heat. Cook
    pecans until fragrant, stirring frequently, about 8 minutes. Remove from
    heat, and set aside.

  • In a glass, combine the balsamic vinegar, sugar, olive oil,
    salt, and pepper. Stir with a fork until smooth.

  • Arrange spinach on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

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