PAN SEARED OVEN ROASTED CHICKEN, STRAWBERRY & GOAT CHEESE SALAD WITH BALSAMIC VINAIGRETTE

I've been making this salad for years! Long time ago, I learned how to make Balsamic Vinaigrette from scratch while vacationing in Tahoe, from our friend's parents.

We were on a ski trip together and one night for dinner we had grilled rib-eye steaks, a variation of this salad without the chicken, and oven toasted buttered sourdough. So simple! So Northern California!

Once I knew how simple it was to make this vinaigrette, there was no going back to the bottle. We love this salad and you will too!

PAN SEARED OVEN ROASTED CHICKEN, STRAWBERRY & GOAT CHEESE SALAD WITH BALSAMIC VINAIGRETTE

Serves 4 to 6

Ingredients

<the vinaigrette>

  • 1/4 cup balsamic vinegar

  • 1/2 cup olive oil

  • 1 teaspoon dijon mustard

  • Salt and freshly ground black pepper, to taste

<the pan seared oven roasted chicken>

  • 2 boneless skinless chicken breasts

  • 4 boneless skinless chicken thighs

  • House Seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)

  • 2 tablespoons olive oil

<the salad>

  • 1/2 (2.5 ounce) package spinach

  • 1/2 (2.5 ounce) package spring mix

  • 1 cup strawberries, hulled and quartered

  • 1/4 cup goat cheese, crumbled

  • 1/2 cup pecans, chopped

  • Salt and freshly ground black pepper, to taste

Directions

<making the vinaigrette>

  • Whisk together vinegar, oil, mustard, salt and pepper.

  • Set aside.

<cooking the chicken>

  • Preheat oven to 375 degrees.

  • Sprinkle both sides of the chicken with the house seasoning.

  • Heat oil in an oven proof pan or large cast iron skillet over medium high.

  • Add the chicken, sear both sides about 3 minutes each.

  • Turn off heat; and transfer into the oven.

  • Roast for 15 to 20 minutes.

  • Remove from oven; and let it rest for 8 to 10 minutes before serving.

  • Slice chicken breasts and thighs or serve whole.

<assembling the salad>

  • Combine the spinach and spring mix in a large bowl or serving platter.

  • Add the strawberries, goat cheese and pecans.

  • Season with salt and pepper; and gently toss.

  • Top with the chicken.

  • Drizzle with the balsamic vinaigrette.

  • Enjoy!

Notes

  • Alternative method for making the vinaigrette: combine all the ingredients in a mason jar, cover with lid and shake until thorougly mixed.

  • The House Seasoning is a must in every kitchen! To make the house seasoning: combine the salt, black pepper and garlic powder in a small bowl. Use as needed.

  • To sear the chicken, I used my 5 quart braiser from Le Creuset.

  • You can cook with all breasts, all thighs or a combination. Brian prefers white meat and I like dark meat, hence for both.

  • Always season your salad with salt and pepper.

  • Make the Pan Seared Oven Roasted Chicken your fall back recipe for quick and delicious chicken!

#food #recipes #meatsseafood #saladsdressings #whatsfordinner

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