Pin It My neighbor knocked on the door one Saturday holding a basket of strawberries she couldn't use before leaving town. I had chicken thawing and greens wilting in the crisper, so I tossed everything together with whatever was in the pantry. The balsamic glaze bubbled on the stove while I grilled the chicken, and by the time I plated it, the kitchen smelled like a restaurant I couldn't afford. That accidental lunch became the salad I make whenever I want to feel put together without the fuss.
I brought this to a potluck once, and three people asked if I catered it. One friend even took a photo before eating, which felt like the highest compliment. The combination of warm chicken and cold greens makes every bite interesting, and the strawberries add just enough sweetness to balance the tangy cheese. It's become my go to whenever I need to impress without spending the whole day in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: The star protein that soaks up the marinade beautifully, though I've learned to pound them to even thickness so they cook uniformly and don't dry out on the edges.
- Olive oil: Keeps the chicken moist and helps the marinade cling to the meat instead of sliding off into the bowl.
- Balsamic vinegar: Used twice in this recipe, once for the marinade and again for the glaze, its tangy sweetness is what makes this salad sing.
- Honey: Balances the acidity and caramelizes slightly on the grill, creating those gorgeous dark grill marks everyone loves.
- Salt and freshly ground black pepper: Simple seasonings that let the balsamic and honey shine without competing for attention.
- Mixed salad greens: A blend of arugula, spinach, and baby kale adds texture and a peppery bite, though any greens you have work in a pinch.
- Fresh strawberries: Hulled and sliced, they bring a juicy sweetness that contrasts perfectly with the tangy goat cheese and savory chicken.
- Goat cheese: Creamy and tangy, it crumbles beautifully over the greens and melts slightly against the warm chicken.
- Toasted pecans or walnuts: Optional but highly recommended for crunch, I toast mine in a dry skillet until fragrant, about three minutes.
- Red onion: Thinly sliced for a sharp bite that cuts through the richness, though soaking the slices in cold water for five minutes mellows the intensity if you're sensitive to raw onion.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium high heat so it's ready the moment your chicken finishes marinating. A hot surface gives you those beautiful sear marks without overcooking the meat.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. If you have time, let them marinate up to two hours in the fridge for even deeper flavor.
- Make the glaze:
- While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer gently until it thickens to a syrupy consistency, about five minutes, then remove from heat and let it cool so it coats the salad instead of running off.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for six to seven minutes per side until the juices run clear and the internal temperature reaches 165 degrees. Let it rest for five minutes before slicing so the juices redistribute and every bite stays moist.
- Assemble the salad:
- Arrange the greens on a large platter or individual plates, then scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts on top. This creates little pockets of flavor in every forkful.
- Top and serve:
- Lay the sliced chicken over the salad and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.
Pin It My dad, who claims he doesn't like salad, ate two plates of this and then asked if there was more chicken left. Watching him go back for seconds made me realize this dish bridges the gap between people who eat salads and people who tolerate them. It's hearty enough to satisfy anyone who thinks salad isn't real food, but light enough that you don't feel weighed down afterward.
Choosing Your Greens
I used to buy whatever greens were on sale, but mixing textures changed everything. Arugula adds a peppery sharpness, spinach brings a mild sweetness, and baby kale gives you that satisfying chew. If you can only find one type, spinach is the safest bet since it doesn't wilt as fast and pairs well with the sweet and tangy flavors. Spring mix works too, though it tends to be more delicate and bruises easily if you dress it too early.
Getting the Glaze Right
The first time I made this glaze, I walked away to answer a text and came back to a saucepan of balsamic candy. Now I stand there and watch it simmer, stirring occasionally until it coats the back of a spoon. It should drip slowly, not run off immediately, and the bubbles will get smaller and thicker as it reduces. If you're unsure, take it off the heat a little early since it continues to thicken as it cools, and you can always simmer it longer if needed.
Make It Your Own
This salad is forgiving and adaptable, which is why it's survived in my rotation for years. Swap goat cheese for feta if you want something saltier, or use blueberries instead of strawberries when they're in season. I've added avocado slices when I'm extra hungry, and grilled peaches in the summer when I'm feeling adventurous.
- Try adding a handful of fresh basil or mint for an herby brightness that cuts through the richness.
- If you don't have a grill, a cast iron skillet over high heat works beautifully and gives you a nice sear.
- Leftover chicken keeps well in the fridge for up to three days, making this perfect for weekday lunches if you prep the components separately.
Pin It This salad has a way of making ordinary weeknights feel special without demanding much from you. Whether you're cooking for yourself or a table full of people, it delivers every single time.
Recipe Q&A
- → Can I prepare this salad ahead of time?
You can prep the components in advance. Marinate the chicken for up to 2 hours, prepare the greens and toppings, and make the glaze ahead. Grill the chicken just before serving and assemble the salad to maintain freshness and prevent wilting.
- → What's the best way to grill the chicken evenly?
Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook at the same rate. Grill over medium-high heat for 6-7 minutes per side, checking for an internal temperature of 165°F.
- → Can I use store-bought honey balsamic dressing?
While convenient, homemade glaze offers better flavor and control. Simmering balsamic vinegar and honey creates a rich, concentrated sauce that coats the salad beautifully and complements the grilled chicken perfectly.
- → What vegetables work as substitutes in this salad?
Swap strawberries for raspberries or blackberries. Replace mixed greens with arugula, spinach, or kale. Add cucumber, bell peppers, or asparagus for extra crunch and nutrition. Avocado is an excellent addition for creaminess.
- → How do I know when the honey balsamic glaze is ready?
The glaze should reduce from about 1/3 cup to roughly 3-4 tablespoons and coat the back of a spoon. It will thicken slightly as it cools. Simmer over medium heat for about 5 minutes, watching carefully to prevent burning.
- → Is this dish suitable for meal prep?
Yes, but assemble just before serving. Store grilled chicken, greens, and toppings in separate containers. The glaze keeps for up to a week refrigerated. Combine everything fresh to maintain texture and prevent the greens from becoming soggy.