Strawberry Balsamic Chicken Salad (Printable Version)

Grilled chicken with fresh strawberries, feta, and balsamic glaze on mixed greens.

# What You Need:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 ounces total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ For the Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine, etc.)
07 - 1 ½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup pecans or walnuts, toasted (optional)
10 - ½ small red onion, thinly sliced

→ For the Balsamic Glaze

11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat, and simmer for 8–10 minutes, stirring occasionally, until thickened. Remove from heat and allow to cool completely.
02 - Rub chicken breasts evenly with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly across the grain.
03 - Arrange mixed greens on a large serving platter or distribute among individual bowls. Layer sliced strawberries, crumbled feta, toasted nuts if using, and red onion strips over the greens.
04 - Arrange sliced chicken over the salad. Drizzle with cooled balsamic glaze immediately before serving. Toss gently to combine if desired.

# Expert Tips:

01 -
  • The contrast between warm seasoned chicken and cool crisp salad hits every satisfaction button at once
  • That balsamic glaze transforms from sharp vinegar into something velvety and almost candylike
  • You get to say you made something restaurant worthy while barely breaking a sweat
02 -
  • The glaze thickens considerably as it cools so take it off the heat when it looks slightly thinner than your desired consistency
  • Room temperature strawberries have so much more flavor than cold ones straight from the refrigerator
  • This salad needs to be assembled immediately before serving and not ahead or the texture falls apart completely
03 -
  • Toast your nuts in a dry pan over medium heat shaking constantly until fragrant then immediately remove from heat
  • Use a vegetable peeler to shave the red onion into impossibly thin ribbons that melt into the salad instead of dominating each bite
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