Save The kitchen window was wide open that June afternoon, and I could smell the strawberries before I even set the bag on the counter. My neighbor had dropped off a basket from her garden, still warm from the sun, and I stood there trying to figure out what to do with them besides the usual shortcake. I had chicken thawing and a bottle of balsamic vinegar I'd been meaning to use, and suddenly it clicked: something bright, something that tasted like the season itself. That salad became my answer to every too-hot-to-cook evening that summer.
I made this for a backyard dinner once, right as the sun was setting and the fireflies were just starting to blink. My friend Sarah, who usually picks around salads, went back for seconds and scraped the bowl for extra glaze. She said it reminded her of a cafe in Napa she'd been to years ago, and I didn't have the heart to tell her I'd just thrown it together an hour before she arrived. Sometimes the best meals are the ones that feel accidental.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them to an even thickness so they cook at the same rate and stay juicy instead of drying out on the edges.
- Olive oil: A good coating helps the seasoning stick and gives the chicken a golden crust when it hits the hot pan.
- Salt, black pepper, and garlic powder: Simple seasoning that doesn't compete with the brightness of the salad, just supports it.
- Mixed salad greens: I go for arugula and spinach mostly because they have some bite and don't wilt the second you add warm chicken.
- Fresh strawberries: Use the ripest ones you can find, they should smell sweet and feel firm but not hard.
- Crumbled feta cheese: The salty creaminess cuts through the sweetness of the berries and the tang of the glaze perfectly.
- Pecans or walnuts: Toasting them for a few minutes in a dry skillet makes all the difference, they turn nutty and fragrant instead of just crunchy.
- Red onion: Slice it as thin as you can, the sharpness mellows out when it sits with the other ingredients for a minute.
- Balsamic vinegar: Don't skip the simmering step, it transforms into something syrupy and sweet that clings to every bite.
- Honey: Just enough to balance the acidity and help the glaze thicken as it reduces.
Instructions
- Make the glaze:
- Pour the balsamic vinegar and honey into a small saucepan and bring it to a boil, then lower the heat and let it simmer until it coats the back of a spoon. It should smell sweet and sharp at the same time, and it will thicken more as it cools.
- Season and cook the chicken:
- Rub the chicken all over with olive oil and the seasonings, then cook it in a hot grill pan or skillet until it has nice char marks and the inside reaches 165 degrees. Let it rest on a cutting board so the juices settle before you slice it thin.
- Build the salad:
- Spread the greens out on a big platter or divide them into bowls, then scatter the strawberries, feta, nuts, and onion over the top. It should look colorful and a little wild, not too neat.
- Add the chicken:
- Lay the sliced chicken over the salad while it's still slightly warm. The heat will soften the greens just a touch and make everything feel cohesive.
- Finish with glaze:
- Drizzle the cooled balsamic glaze in ribbons across the whole thing right before you serve it. You can toss it gently or let everyone mix their own.
Save I served this to my brother once after he'd been traveling for work all week, and he sat at the table in silence for a full five minutes just eating. When he finally looked up, he said it tasted like summer in a bowl, which is probably the best compliment I've ever gotten for a salad. It's funny how food can say welcome home better than words sometimes.
Choosing Your Greens
I used to just grab whatever bag of mixed greens looked freshest, but I've learned that arugula adds a peppery bite that stands up to the sweetness, and spinach brings a soft earthiness that doesn't compete. Romaine gives you crunch, which is nice if you're skipping the nuts. The mix matters more than I thought it would, so don't be afraid to build your own blend from the bulk bins if your store has them.
Getting the Glaze Right
The first time I made this, I took the glaze off the heat too soon and it was still runny and sharp. The second time, I let it go too long and it turned into something close to candy. Now I watch for that moment when it drips slowly off the spoon and leaves a thin coating, that's the sweet spot. It should taste tangy and sweet at the same time, not one-note.
Make It Your Own
This salad is forgiving and loves to be tweaked. I've swapped goat cheese for feta when I wanted something creamier, added avocado when I had one sitting on the counter, and tossed in grilled peaches instead of strawberries in late August. My friend made it without chicken and added roasted chickpeas, and it was just as satisfying. The bones of the recipe are strong enough to handle whatever direction you want to take it.
- Try crumbled blue cheese if you like something sharper and more pungent.
- Add a handful of fresh basil or mint for an herby brightness that cuts through the richness.
- If strawberries aren't in season, use sliced pears or apples with a squeeze of lemon to keep them from browning.
Save This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that simple ingredients, treated right, can feel like something special.
Recipe Guide
- → Can I prepare this salad ahead of time?
Yes, you can prepare components individually. Cook the chicken and make the balsamic glaze up to 4 hours ahead, storing both in the refrigerator. Assemble the greens and toppings just before serving to maintain crispness and prevent wilting.
- → What's the best way to cook the chicken?
Grilling delivers the best flavor with beautiful char marks, but pan-searing works equally well. Cook over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Always let the chicken rest for 5 minutes before slicing to retain juices.
- → How do I get the balsamic glaze to thicken properly?
Bring the mixture to a boil, then reduce heat and maintain a gentle simmer for 8-10 minutes. The vinegar will reduce by half and develop a syrupy consistency. Test by coating a spoon—it should coat with a glossy layer. Cool completely before drizzling.
- → What are good cheese alternatives to feta?
Goat cheese offers a creamier texture with tangy notes. Crumbled blue cheese adds bold flavor, while fresh mozzarella provides a milder option. For dairy-free variations, use nutritional yeast or skip cheese entirely and add extra nuts for richness.
- → Is this salad gluten-free?
Yes, all listed ingredients are naturally gluten-free. However, always verify that purchased items like salad greens and seasonings haven't been processed in facilities with gluten. The balsamic vinegar should be checked for gluten-free certification.
- → What wine pairs well with this salad?
Crisp white wines like Sauvignon Blanc complement the strawberry-balsamic combination beautifully. Chilled rosé offers fruity sweetness that mirrors the fresh strawberries. Avoid heavier reds, which can overpower the delicate flavors of the fresh greens and fruit.