Strawberry Balsamic Chicken Salad (Printable Version)

Juicy grilled chicken paired with sweet strawberries, creamy feta, and tangy balsamic glaze over fresh mixed greens.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder

→ Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1.5 cups fresh strawberries, hulled and sliced
08 - 0.67 cup crumbled feta cheese
09 - 0.33 cup toasted pecans or walnuts, optional
10 - 0.5 small red onion, thinly sliced

→ Balsamic Glaze

11 - 0.33 cup balsamic vinegar
12 - 1 tablespoon honey

# Preparation steps:

01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 8 to 10 minutes, stirring occasionally, until thickened and syrupy. 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 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large serving platter or in individual bowls. Top with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thinly sliced red onion.
04 - Distribute sliced chicken evenly over the prepared salad base.
05 - Drizzle cooled balsamic glaze over the salad just before serving. Toss gently to distribute flavors if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together in your own kitchen in under 40 minutes.
  • The sweet strawberries against salty feta and tangy balsamic create a flavor combination you'll think about for days.
  • It works as a light dinner or an impressive lunch when you want to feel fancy without the fuss.
  • You can prep components ahead and toss it together right before serving.
02 -
  • Don't skip resting the chicken after cooking, cutting into it too soon lets all the juices run out onto the cutting board instead of staying inside.
  • The balsamic glaze will look too thin while it's hot, but it thickens beautifully as it cools, so trust the process and don't overreduce it.
  • Add the glaze right before serving or it will make the greens soggy and sad.
03 -
  • Make a double batch of the balsamic glaze and keep it in the fridge, it's incredible on roasted vegetables, grilled peaches, and even vanilla ice cream.
  • Toast your nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, and pull them off just before you think they're done because they keep cooking.
  • If your strawberries are underripe, macerate them with a tiny pinch of sugar for 10 minutes to bring out their sweetness.
Return