Balsamic Grilled Chicken Spinach Salad
Whisk dressing, milk, honey, parsley and Dijon in a medium bowl. Reserve 3/4 cup in a small bowl for dressing.
Preheat barbecue to medium.
Oil grill. Barbecue chicken, basting with remaining dressing often, until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 7 to 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Arrange baby spinach leaves on serving platter, then top with strawberries, walnuts and cheese. Drizzle with reserved dressing and top with chicken.
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Last updated: February 9th, 2021
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