Strawberry Balsamic Chicken Salad

The first time I made this salad was on a Tuesday evening when my CSA box delivered more strawberries than two people could reasonably eat before they turned. I threw the chicken on the grill with whatever spices I could grab, simmered down some balsamic with honey because thats what my grandmother always did when she wanted something fancy, and arranged it all on a platter like I was hosting a dinner party instead of just eating leftovers in front of the television. Something about that combination of warm spiced chicken, cold sweet berries, and tangy glaze just clicked in that way certain dishes do when youre not trying too hard.

Last summer I served this at a patio dinner when the temperature refused to drop below eighty degrees and nobody wanted anything heavy. My friend Sarah actually paused midconversation to ask what I put in the dressing because she couldnt place the depth of flavor something about how the honey rounded out the balsamics sharp edges while the strawberries picked up that sweetness and ran with it. The plate was clean before anyone remembered to take a picture.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same pace and stay juicy throughout
• 1 tablespoon olive oil: Helps the seasoning cling and prevents that sad dry chicken situation nobody wants
• 1 teaspoon salt and ½ teaspoon black pepper: Season more generously than you think you should because salad needs the flavor punch
• ½ teaspoon garlic powder: Distributed evenly and disappears into the chicken without leaving raw garlic chunks behind
• 120 g mixed salad greens: Use whatever looks fresh and peppery because arugula adds that perfect bite against sweet strawberries
• 200 g fresh strawberries: Let them come to room temperature while the chicken cooks so their natural sweetness shines
• 100 g crumbled feta cheese: Sprinkle it right before serving so it doesnt get lost in the greens or become too salty from sitting
• 50 g toasted pecans or walnuts: Toast them in a dry pan for just a few minutes until fragrant and youll never skip this step again
• ½ small red onion: Slice paper thin because raw onion can overwhelm delicate flavors if the pieces are too chunky
• 80 ml balsamic vinegar: Use the real stuff because cheap balsamic never reduces properly and stays sharp and watery
• 1 tablespoon honey: The balsamic needs something to temper its acidity and honey does that job beautifully without being obvious

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Make the glaze first:

Combine balsamic vinegar and honey in a small saucepan and bring to a boil then reduce heat and let it bubble gently for 8 to 10 minutes until it coats the back of a spoon.

Season and cook the chicken:

Rub the chicken breasts with olive oil then sprinkle both sides with salt pepper and garlic powder before grilling or pan searing over medium high heat for 6 to 7 minutes per side until juices run clear.

Rest the meat:

Let the chicken sit on a cutting board for 5 full minutes because cutting into it immediately will spill all those juices onto the board instead of keeping them where they belong.

Build the base:

Spread your mixed greens across a large platter or individual plates in an even layer so every bite gets roughly the same ratio of ingredients.

Layer the toppings:

Arrange sliced strawberries crumbled feta toasted nuts and red onion over the greens like youre assembling something people might actually Instagram.

Add the chicken:

Slice the rested chicken against the grain into thin strips and distribute it over the salad so each person gets their fair share without having to hunt.

Finish with the glaze:

Drizzle that cooled balsamic reduction over everything right before serving because if you dress it too early the greens will wilt and nobody wants sad soggy salad.

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This became my go to summer dinner after the third time I made it and realized I actually looked forward to eating it instead of just throwing something together. Something about the combination hits every craving at once fresh and substantial sweet and savory crisp and tender all on one plate.

Make It Your Own

Swap in goat cheese if you find feta too salty or skip the cheese entirely and add more nuts for crunch. Sometimes I add cucumber when the garden is overflowing or sliced avocado when I want something creamier to balance the sharp balsamic.

Worth Knowing

The glaze keeps in the refrigerator for a couple of weeks so you can double the batch and have instant fancy salad dressing ready to go. Just warm it slightly before drizzling because thick cold glaze doesnt coat ingredients evenly and you end up with puddles instead of that perfect thin drizzle.

Serving Suggestions

This works as a light dinner on its own or serves four as a first course. I love it with a crisp white wine that can stand up to both the balsamic and the strawberries something with good acid but not too light or it disappears.

• Grill extra chicken and serve it over grain bowls for lunch the next day
• Swap spinach for half the greens if you prefer something more tender
• Make this for someone who claims they dont like salad and watch them change their mind

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Hope this finds its way to your table on a night when you need something that feels special without requiring any special occasion at all.

Questions & Answers

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Warm it slightly before drizzling to regain its pouring consistency.

→ What's the best way to grill the chicken?

Season the breasts thoroughly and grill over medium-high heat for 6-7 minutes per side. Let the chicken rest for 5 minutes after cooking to redistribute juices before slicing thinly against the grain.

→ Can I use different greens?

Absolutely. While mixed greens provide variety, you can use just arugula for a peppery kick, baby spinach for mild flavor, or spring mix for delicate textures. Choose what you enjoy most.

→ How do I toast nuts for the salad?

Place pecans or walnuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and golden. Watch carefully as nuts can burn quickly. Let cool before adding to the dish.

→ Is this suitable for meal prep?

The components can be prepped separately—cook and slice the chicken, wash greens, hull strawberries, and make the glaze. Store them in separate containers and assemble just before serving to maintain crispness.