Roasted Chicken on Spinach with Strawberries, Caramelized Pecans, and Balsamic Dressing

Roasted Chicken on Spinach with Strawberries, Caramelized Pecans, and Balsamic Dressing
Roasted Chicken on Spinach with Strawberries, Caramelized Pecans, and Balsamic D
Barbara Kiebel
Roasted Chicken on Spinach with Strawberries, Caramelized Pecans, and Balsamic Dressing

I remember as a young girl the adventure of picking strawberries from a patch the neighbors had growing in their yard; it was small, so was I, and the haul was miniscule, too, but it was one of the highlights of spring for me.

And one of my favorite uses of strawberries is in a fresh dinner salad. One night I had one of those "Let's see what I've got" moments and this was so delicious it has to be remembered and done again!

4
Servings
815
Calories Per Serving
Deliver Ingredients

Ingredients

For the balsamic reduction dressing

  • 2 Cups balsamic vinegar
  • 4-8 tablespoons brown sugar
  • 1 Cup olive oil
  • Salt and pepper, to taste

For the caramelized pecans

  • 1 Tablespoon unsalted butter
  • 1/2 Cup pecan halves
  • 1 Tablespoon brown sugar

For the salad

  • 6-8 cups spinach
  • 4 roasted chicken breasts, sliced
  • 16-20 medium-large strawberries, sliced
  • 4 Ounces goat cheese

Directions

For the balsamic reduction dressing

Warm the vinegar in a small saucepan until it starts to simmer. Add the brown sugar. Simmer until the liquid is reduced by ½. Add ¼ cup of the reduction to 1 cup of olive oil (or to taste) in a bowl and whisk to blend. Season with salt and pepper, to taste.

For the caramelized pecans

Melt the butter in a small frying pan over low heat. Add the pecans and brown sugar. Cook until the mixture is caramelized, stirring constantly, for 2-3 minutes. Spread out on waxed paper to cool.

For the salad

Fill 4 salad bowls with fresh spinach leaves. Layer the chicken on top of the spinach. Scatter the strawberries and caramelized pecans on top of salad. Crumble the goat cheese on top and drizzle with balsamic reduction dressing, to taste.

Nutritional Facts

Total Fat
70g
100%
Sugar
17g
19%
Saturated Fat
52g
100%
Cholesterol
29mg
10%
Carbohydrate, by difference
34g
26%
Protein
12g
26%
Vitamin A, RAE
136µg
19%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
336mg
34%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Phosphorus, P
229mg
33%
Selenium, Se
2µg
4%
Sodium, Na
195mg
13%
Water
85g
3%
Zinc, Zn
1mg
13%

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.