Honey Balsamic Chicken Salad (Printable Version)

Juicy grilled chicken paired with strawberries, goat cheese, and mixed greens drizzled with a luscious honey balsamic glaze.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon balsamic vinegar
04 - 1 teaspoon honey
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad

07 - 6 cups mixed salad greens (arugula, spinach, baby kale)
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup goat cheese, crumbled
10 - 1/4 cup toasted pecans or walnuts, optional
11 - 1/4 small red onion, thinly sliced

→ Honey Balsamic Glaze

12 - 1/4 cup balsamic vinegar
13 - 2 tablespoons honey

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly in the marinade and let sit for 10 minutes.
03 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool.
04 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, goat cheese, red onion, and toasted nuts if desired.
06 - Place sliced chicken on top of the salad. Drizzle generously with the honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • The honey balsamic glaze adds a glossy, sweet-tart finish that ties every ingredient together without being heavy.
  • It looks like something from a restaurant menu but uses ingredients you probably already have around.
  • The combination of warm grilled chicken and cool, crisp greens makes it satisfying in every season.
  • You can prep the components ahead and assemble right before serving, which saves you from last-minute stress.
02 -
  • Don't skip letting the chicken rest after grilling, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Watch the glaze closely as it simmers, it can go from perfect to burnt in a matter of seconds once it starts to thicken.
  • If your strawberries aren't perfectly ripe, a tiny pinch of sugar on them before assembling can coax out their sweetness.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, dry meat more often than not.
  • Let the glaze cool slightly before drizzling, it thickens as it cools and coats the salad more evenly.
  • Toast the nuts in a dry skillet for a few minutes until fragrant, it brings out their flavor and adds a deeper, richer crunch.
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