Strawberry Chicken Salad is a mouthwatering summer concoction of chicken, freshly picked strawberries, creamy goat cheese, spinach, crisp red onions, and cucumbers covered in a light and refreshing balsamic vinaigrette dressing.
In a small bowl, whisk together balsamic vinegar, olive oil, shallots, garlic, honey, water, thyme, salt, and pepper. You will need to mix this together before serving; the oil will naturally separate.
Place the raw chicken into a plastic zip-lock bag and pour half of the marinade on top. Seal the bag and let the chicken chill for a minimum of 20 minutes. (Letting it marinate longer will add extra flavor.)
When ready, place the chicken in a skillet over medium heat. Cook for about 7 minutes on each side, or until the internal temperature of the chicken reaches 165°F. You may need to adjust the time based on the thickness of your chicken.
Set cooked chicken onto a cutting board; let it rest for 5 minutes, and then slice.
In a large bowl, add spinach, cucumbers, red onions, strawberries, and the remaining marinade. Toss to coat.
Divide the salad equally between 4 plates. Top each salad with chicken and goat cheese.