King Kullen

Strawberry Goat Cheese Salad with Balsamic Grilled Chicken

Strawberry Goat Cheese Salad with Balsamic Grilled Chicken

Little Leaf Farms

Recipe - Bay Shore King Kullen

Strawberry Goat Cheese Salad with Balsamic Grilled Chicken

Prep Time10 Minutes

Cook Time20 Minutes

Ingredients

4 oz Little Leaf Farms Baby Red and Green Leaf Lettuce

1 cup strawberries, halved and stems removed

¼ cup red onion, sliced into half moons

3 tbsp mint leaves, torn

1 cup basil leaves, torn

2 8oz chicken breasts

¾ cup Ken’s Simply Balsamic Vinaigrette

Directions

For the Chicken:

1 In a large resealable bag, add the chicken breasts and the balsamic vinaigrette.

2 Seal and place in the refrigerator to marinade for at least an hour or as long as 24.

3 When you are ready to cook, preheat your grill to medium-high heat or preheat your oven to 425°F.

4 Remove the chicken breasts from the marinade. If grilling, place on the grill and cook on each side for 5-6 minutes. If baking, place on a parchment-lined baking dish and cook for 18-20 minutes.

5 The chicken is fully cooked when it reaches an internal temperature of 165° F. Once cooked, let cool.

6 Thinly slice and set aside until you are ready to assemble the salad.

For the Salad:

7 Fill a large bowl with the Little Leaf Farms greens.

8 Distribute the strawberries, onion, basil, and mint leaves on top.

9 Top with the slices of grilled chicken and finish with the crumbled goat cheese.

10 Drizzle Ken’s Simply Vinaigrette Balsamic on top and serve.

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

4 oz Little Leaf Farms Baby Red and Green Leaf Lettuce

Not Available

1 cup strawberries, halved and stems removed

Strawberries, 1 Each

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$3.99

¼ cup red onion, sliced into half moons

Red Onion, 0.625 Pound

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$1.24 avg/ea$1.99/lb

3 tbsp mint leaves, torn

Mint Bunched, 1 Each

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$2.49

1 cup basil leaves, torn

Goodness Gardens Farm Fresh Singles Basil, 0.25 oz, 0.25 Ounce

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$1.50$6.00/oz

2 8oz chicken breasts

Perdue Fresh boneless skinless chicken breasts. Raised with no antibiotics ever. Two (2) to three (3) breasts per tray., 1 Pound

Add Perdue Fresh boneless skinless chicken breasts. Raised with no antibiotics ever. Two (2) to three (3) breasts per tray. to Favorites.Add Perdue Fresh boneless skinless chicken breasts. Raised with no antibiotics ever. Two (2) to three (3) breasts per tray. to Favorites.

$6.89/lb$6.89/lb

¾ cup Ken’s Simply Balsamic Vinaigrette

Ken's Steak House Simply Vinaigrette Balsamic, 16 fl oz, 16 Ounce

Add Ken's Steak House Simply Vinaigrette Balsamic, 16 fl oz to Favorites.Add Ken's Steak House Simply Vinaigrette Balsamic, 16 fl oz to Favorites.

$4.29 was $4.79$0.27/oz

Directions

For the Chicken:

1 In a large resealable bag, add the chicken breasts and the balsamic vinaigrette.

2 Seal and place in the refrigerator to marinade for at least an hour or as long as 24.

3 When you are ready to cook, preheat your grill to medium-high heat or preheat your oven to 425°F.

4 Remove the chicken breasts from the marinade. If grilling, place on the grill and cook on each side for 5-6 minutes. If baking, place on a parchment-lined baking dish and cook for 18-20 minutes.

5 The chicken is fully cooked when it reaches an internal temperature of 165° F. Once cooked, let cool.

6 Thinly slice and set aside until you are ready to assemble the salad.

For the Salad:

7 Fill a large bowl with the Little Leaf Farms greens.

8 Distribute the strawberries, onion, basil, and mint leaves on top.

9 Top with the slices of grilled chicken and finish with the crumbled goat cheese.

10 Drizzle Ken’s Simply Vinaigrette Balsamic on top and serve.