Heat a grill pan over medium high heat and spray or brush it with olive oil. Season the chicken breasts with salt and pepper and add them to the pan. Cook 5- 6 minutes until browned, then flip and cook another 5-6 minutes or until chicken is cooked through. Remove chicken from the pan and let it rest while you prepare the rest of the salad.
To make the dressing, blend all of the dressing ingredients in a food processor or blender until smooth. Season with salt and pepper to taste. Strain the dressing with a strainer to remove the seeds (optional).
Arrange the baby spinach in a large serving bowl. Slice the chicken and arrange the slices on top. Scatter the berries, goat cheese, and pecans over the top. Serve the Creamy Berry Balsamic Dressing on the side.
Nutrition information is for the salad only.
Nutrition for the dressing: One serving dressing (2 tablespoons): Calories 85; Fat 6.7g (Sat 0.9g); Protein 0.9g; Carb 5g; Fiber 0.7g; Sodium 20mg
Summer Spinach Salad with Grilled Chicken and Creamy Berry Balsamic Dressing
Amount Per Serving
Calories 236Calories from Fat 72
% Daily Value*
Saturated Fat 2.1g13%
* Percent Daily Values are based on a 2000 calorie diet.