Honey Balsamic Chicken Salad (Printable)

Grilled chicken, fresh strawberries, goat cheese, and honey balsamic glaze atop mixed greens for an elegant, refreshing meal.

# What You Need:

→ 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, and 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

# Step-by-Step:

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, or 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 using.
06 - Place sliced chicken on top of the salad. Drizzle generously with the honey balsamic glaze.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • The honey balsamic glaze tastes like something from a restaurant but takes five minutes on your stove.
  • It's filling enough to be dinner but light enough that you don't feel weighed down after.
  • Sweet strawberries and tangy goat cheese create a balance that makes every bite interesting.
  • You can prep the components ahead and toss everything together right before serving.
02 -
  • Don't skip resting the chicken, I used to slice it immediately and always ended up with dry meat and a puddle on the board.
  • The glaze will seem too thin at first but it thickens as it cools, so don't over reduce it or you'll end up with balsamic candy.
  • Slice the red onion as thin as possible, thick slices can be harsh and take over the whole dish.
03 -
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it brings out oils and flavors you don't get from raw nuts.
  • If your balsamic glaze gets too thick, just whisk in a teaspoon of warm water to loosen it up.
  • Always taste your greens before serving, sometimes they need a tiny pinch of salt to really shine.
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