Grilled Onion Roasted Potato Strawberry Spinach Salad

Grilled Onion Roasted Potato Strawberry Spinach Salad

This Grilled Onion Roasted Potato Strawberry Spinach Salad with a Balsamic Lemon Thyme Reduction drizzle: a little sweetness from the strawberries balances the hearty rosemary and thyme on the chicken and potatoes; the warm chicken, potatoes and onions make this salad feel hearty enough for dinner; the creamy, cool goats cheese add that little indulgence factor; and the reduction pulls all the flavors together and elevates the whole salad to a gourmet level!

Ingredients

  • Spinach, as much as you want, chopped
  • 1 dry pint strawberries, washed, dried, hulled and sliced
  • 1 avocado, chopped
  • Goats cheese
  • Roasted Rosemary-Thyme Potatoes
  • Rosemary Grilled Chicken (two breasts)
  • Grilled Red Onions
  • 1 ½ lbs small to medium red skin potatoes, washed, dried and cut into small pieces
  • 1 ½ tablespoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 tablespoons oil (approximate)
  • ½ teaspoon freshly cracked pepper, more to taste
  • 2 large pinches kosher salt, more or less to taste
  • 1 cup balsamic vinegar
  • ¼ cup honey
  • 3 sprigs fresh thyme
  • Juice from ½ lemon
  • 2 pinches kosher salt
  • pinch freshly ground black pepper
  • 1 medium red onion, peeled and sliced crosswise into rings a little less than ¼ inch thick.
  • Olive Oil
  • Kosher Salt
  • Freshly ground black pepper
Read the whole recipe on American Heritage Cooking