Strawberry Balsamic Chicken Salad (Printable)

Vibrant summer salad with grilled chicken, fresh strawberries, feta cheese, and homemade balsamic glaze over crisp greens.

# What you'll need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 - 2.3 ounces 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

# Method:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low. Simmer for 8 to 10 minutes, stirring occasionally, until mixture thickens to a glaze consistency. Remove from heat and allow to cool completely.
02 - Pat chicken breasts dry and rub evenly with olive oil, salt, pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until golden and cooked through. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large platter or divide among individual bowls. Layer with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thinly sliced red onion.
04 - Distribute sliced chicken breast evenly over the salad composition.
05 - Drizzle cooled balsamic glaze over the salad immediately before serving. Toss gently to combine if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you can prep most of it while the chicken rests.
  • The sweet-tart balsamic glaze pulls everything together in a way that makes people ask for the recipe every single time.
  • It's one of those rare dishes that works as a light lunch or a full dinner without feeling heavy or boring.
02 -
  • Don't add the glaze too early or it will sink to the bottom and pool under the greens instead of coating everything evenly.
  • If your chicken breasts are thick, butterfly them or pound them out so they cook in the same amount of time and don't dry out on the outside.
  • Let the balsamic glaze cool completely before drizzling, it thickens as it sits and won't run off the salad as much.
03 -
  • Toast your nuts in a dry skillet over medium heat for three to four minutes, shaking the pan often, until they smell nutty and turn a shade darker.
  • If you're making this ahead, keep the glaze, chicken, and greens separate until just before serving so nothing gets soggy or wilted.
  • Use a sharp knife to slice the chicken thin and against the grain, it makes every bite more tender and easier to eat with a fork.
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