Strawberry Balsamic Chicken Salad

One June afternoon, I threw together what I thought would be a quick lunch salad and ended up with something I craved all summer long. The strawberries were almost too ripe, the feta was leftover from a cheese board, and I had chicken that needed using. I drizzled on some balsamic I'd reduced too much by accident, and it clung to everything like candy. That happy accident became my most requested dish.

I first made this for a book club meeting on my back porch, and three friends asked for the recipe before they even finished eating. One of them told me later she'd made it twice that week. There's something about the way the warm chicken wilts the greens just slightly, and how the glaze pools at the bottom of the bowl, that makes people go quiet while they eat.

Ingredients

• Boneless, skinless chicken breasts: I pound them to an even thickness so they cook uniformly and stay juicy, not rubbery.
• Olive oil: This helps the seasoning stick and keeps the chicken from drying out on the grill or pan.
• Salt, black pepper, garlic powder: Simple seasonings let the chicken complement the salad without competing with the balsamic sweetness.
• Mixed salad greens: I like a blend with arugula for peppery bite and spinach for softness, but use what looks fresh.
• Fresh strawberries: Choose berries that smell sweet, the scent tells you more than the color ever will.
• Crumbled feta cheese: The briny, creamy chunks are non negotiable here, they balance the fruit perfectly.
• Pecans or walnuts: Toasting them for a few minutes releases oils that add a warm, nutty depth.
• Red onion: Slice it thin as paper, the sharpness mellows when it mingles with the glaze.
• Balsamic vinegar: Use a decent bottle, the cheap stuff can taste harsh when reduced.
• Honey: This rounds out the acidity and gives the glaze a glossy, silky finish.

Instructions

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan and bring it to a boil, then lower the heat and let it simmer for 8 to 10 minutes, stirring now and then. It should coat the back of a spoon when ready, and it will thicken more as it cools.

Season and cook the chicken:

Rub the chicken breasts all over with olive oil, salt, pepper, and garlic powder, then grill or pan sear over medium high heat for 6 to 7 minutes per side until the juices run clear. Let the chicken rest for 5 minutes before slicing so it stays moist.

Build the salad base:

Spread the mixed greens across a large platter or divide them into individual bowls. Scatter the sliced strawberries, crumbled feta, toasted nuts, and red onion over the top.

Add the chicken:

Slice the rested chicken thinly on a slight diagonal and arrange the pieces over the salad. The warmth from the chicken will start to soften the greens just a little.

Finish and serve:

Drizzle the cooled balsamic glaze over everything just before serving, letting it pool and drip into all the layers. Toss gently if you like, or let everyone mix their own.

Save

My neighbor once told me this salad reminded her of eating lunch in a cafe in Napa Valley, which made me laugh because I'd never been. But I understood what she meant, it has that California brightness, where everything tastes like sunshine and good ingredients doing their thing without trying too hard.

Choosing Your Greens

I've made this with everything from a fancy spring mix to plain romaine, and it always works. Arugula adds a peppery kick that I love against the sweet strawberries, while spinach gives you that tender, almost buttery bite. If your greens are sturdy like romaine, you can dress the salad earlier without worry.

Getting the Chicken Right

I used to overcook chicken breasts all the time until I started using a meat thermometer and pulling them off at 165 degrees. If you don't have a thermometer, press the thickest part with your finger, it should feel firm but still have a little give. A hot pan and patience are your friends here, don't move the chicken around too much or it won't get those nice golden edges.

Make It Your Own

This salad is forgiving and loves improvisation. I've swapped goat cheese for feta when that's what I had, added thick avocado slices for creaminess, and tossed in cucumber when the day was especially hot. A handful of chickpeas turns it vegetarian if you skip the chicken, and it's just as satisfying.

• Try blueberries or blackberries when strawberries aren't in season.
• A handful of fresh basil or mint torn over the top adds an herbal pop.
• Leftover rotisserie chicken works beautifully and cuts your prep time in half.

Save

This salad has become my answer to when I want something light but filling, colorful but simple. I hope it finds a spot in your summer rotation the way it did in mine.

Recipe Questions & Answers

→ Can I prepare the balsamic glaze ahead of time?

Yes, the balsamic glaze can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and drizzle it over the salad just before serving.

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to an even thickness before cooking, and grill or pan-sear them for 6–7 minutes per side without overcooking. Letting the chicken rest for 5 minutes after cooking helps retain moisture.

→ What's a good vegetarian alternative?

Omit the chicken and add extra toasted nuts, chickpeas, or white beans for protein. Goat cheese or additional feta can enhance the creamy texture.

→ Can I make this salad gluten-free?

This salad is naturally gluten-free. Just verify that all ingredients, especially the feta cheese and any pre-packaged items, are certified gluten-free to avoid cross-contamination.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or chilled rosé complement the sweet strawberries and tangy balsamic glaze perfectly. The acidity cuts through the richness of the feta and nuts.

→ Can I substitute the nuts?

Absolutely. Pecans and walnuts work well, but you can also use almonds, sunflower seeds, or pumpkin seeds for variety and different flavor profiles.