Pin It The smell of balsamic reducing on the stove always makes me stop whatever I'm doing. It's sharp at first, then turns warm and almost caramel-like as the honey folds in. I started making this salad on a whim one spring afternoon when I had leftover chicken and a pint of strawberries about to turn. The combination sounded odd until I tasted it, and now it's the only salad I actually crave.
I made this for a small dinner party once, and my friend who claims to hate salads asked for the recipe before dessert even came out. She loved how the chicken stayed juicy and how the glaze tied everything together without drowning the greens. It reminded me that sometimes the simplest combinations are the ones people remember.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay tender when you let them rest after grilling, which I forget more often than I'd like to admit.
- Olive oil: It helps the marinade cling to the chicken and keeps everything moist on the grill.
- Balsamic vinegar: Use a decent bottle here, not the cheapest one, because it really does taste different when reduced.
- Honey: This balances the acidity and gives the glaze that glossy finish.
- Salt and freshly ground black pepper: Simple but essential for bringing out the flavor in both the chicken and the greens.
- Mixed salad greens: I like a mix with some peppery arugula in there for contrast.
- Fresh strawberries: Choose berries that smell sweet, they make or break the dish.
- Goat cheese: Creamy and tangy, it melts just slightly when it touches the warm chicken.
- Toasted pecans or walnuts: Optional but they add a crunchy texture I always miss when I skip them.
- Red onion: Slice it as thin as you can so it doesn't overpower everything else.
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat so it's ready when the chicken is done marinating. A hot surface gives you those nice char marks without drying out the meat.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. If you have extra time, let them marinate longer in the fridge for deeper flavor.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens and coats the back of a spoon, about 5 minutes. Let it cool off the heat so it gets even thicker and more syrupy.
- Grill the chicken:
- Cook the chicken for 6 to 7 minutes per side until juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Build the salad:
- Arrange the greens on a platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Lay the sliced chicken over everything and drizzle generously with the honey balsamic glaze.
- Serve right away:
- This salad is best when the chicken is still slightly warm and the glaze is fresh. It loses some magic if it sits too long.
Pin It There's something about the way the warm chicken slightly wilts the greens underneath and the glaze pools around the strawberries that makes this feel special. It became my go to when I want something that feels like I tried, even though it comes together in half an hour.
How to Get Juicy Grilled Chicken Every Time
The trick is not to move the chicken around too much once it hits the grill. Let it sit and develop those char marks, then flip it just once. I used to obsessively check and flip it three or four times, which only dried it out and ruined the crust.
What to Do with Leftover Glaze
I always make extra glaze because it keeps in the fridge for over a week and tastes incredible drizzled over roasted vegetables or stirred into grain bowls. Sometimes I'll use it as a quick marinade for pork chops. It's one of those things that quietly improves whatever it touches.
Make It Your Own
This salad is forgiving and welcomes substitutions. Swap feta for goat cheese if that's what you have, or throw in some avocado slices for extra creaminess. I've added grilled peaches in the summer when strawberries weren't great, and it was just as good.
- Try blueberries or blackberries if strawberries aren't in season.
- Use grilled shrimp instead of chicken for a lighter variation.
- Toss in some cooked quinoa to make it even more filling.
Pin It This salad has become one of those recipes I make without thinking, the kind that feels like a small celebration even on a regular weeknight. I hope it surprises you the same way it did me.
Recipe FAQs
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. Even 10 minutes will infuse it with the balsamic and honey notes.
- → Can I make this ahead of time?
Prepare the honey balsamic glaze and marinate the chicken up to 2 hours ahead. Grill the chicken just before serving, and assemble the salad when ready to eat for best freshness.
- → What can I substitute for goat cheese?
Feta cheese works beautifully as a substitute, offering a similar tangy flavor. You could also use crumbled blue cheese or fresh mozzarella for different taste profiles.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free. Always verify that your balsamic vinegar and any nuts used are certified gluten-free if needed for dietary requirements.
- → How do I make the honey balsamic glaze thicker?
Simmer the balsamic and honey mixture for an additional 2-3 minutes until it reaches your desired consistency. It will continue to thicken as it cools.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the sweet and tangy flavors beautifully. You can also enjoy it with a light Pinot Grigio or rosé.