Honey Balsamic Chicken Salad

My neighbor handed me a basket of strawberries one June afternoon, far too many for just snacking. I had chicken thawing and a hunch that something sweet and tangy might work. That experiment turned into this salad, which now shows up on my table every time the berries are at their peak. It's bright, filling, and feels special without any fuss.

I made this for a small gathering last spring, and my friend who claims she doesn't like salad went back for seconds. She said it was the goat cheese that won her over, but I think it was the way the glaze tied everything together. Watching her enjoy it reminded me that sometimes the simplest combinations are the ones people remember.

Ingredients

• Boneless, skinless chicken breasts: These stay tender if you don't overcook them, and slicing them thin after grilling makes each piece feel more generous.
• Olive oil: Helps the marinade cling to the chicken and adds a subtle richness that balances the vinegar.
• Balsamic vinegar (for chicken and glaze): The backbone of this recipe, it brings acidity and a slight sweetness that deepens as it reduces.
• Honey: Rounds out the sharpness of the vinegar and gives the glaze that glossy, syrupy finish.
• Salt and freshly ground black pepper: Don't skip the pepper, it adds a gentle heat that wakes up the marinade.
• Mixed salad greens: A blend with arugula or baby kale adds a peppery bite that stands up to the bold flavors.
• Fresh strawberries: Use ripe ones, the sweetness contrasts beautifully with the tangy cheese and vinegar.
• Goat cheese: Creamy and tangy, it melts slightly when it meets the warm chicken, which is a nice touch.
• Toasted pecans or walnuts: Optional, but the crunch and nuttiness add texture and make the salad feel more substantial.
• Red onion: Slice it thin so it's sharp but not overwhelming, it cuts through the richness nicely.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium-high heat. You want it hot enough to get good grill marks without drying out the chicken.

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 more time, up to 2 hours in the fridge makes them even more flavorful.

Make the glaze:

While the chicken marinates, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer and bubble until it thickens and coats the back of a spoon, about 5 minutes, then take it off the heat to cool.

Grill the chicken:

Place the chicken on the grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing it thin on the diagonal.

Assemble the salad:

Spread the greens on a large platter or divide them among individual plates, then layer on the strawberries, goat cheese, red onion, and nuts if you're using them. Arrange the sliced chicken on top and drizzle generously with the honey balsamic glaze.

Serve right away:

This salad is best enjoyed immediately while the chicken is still warm and the greens are crisp.

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One evening I made this salad for myself after a long day, and I realized halfway through eating it that I was actually relaxing. The colors, the textures, the way the glaze pooled at the bottom of the bowl, it all felt like a small reward. Sometimes a good salad is more than just dinner, it's a mood shift.

How to Store and Reheat

Store the components separately if you have leftovers. The chicken keeps well in an airtight container in the fridge for up to 3 days, and you can reheat it gently in a skillet or enjoy it cold on top of fresh greens. Keep the glaze in a small jar and rewarm it slightly before drizzling, it will thicken as it cools. The dressed greens won't hold, so only assemble what you plan to eat right away.

Swaps and Substitutions

If goat cheese isn't your thing, crumbled feta works beautifully and brings a similar tang with a firmer texture. You can swap the strawberries for fresh peaches or even dried cranberries in the off season. For the nuts, almonds or sunflower seeds add crunch without the tree nut concern. If you want to make it dairy free, just leave out the cheese or use a plant based alternative.

Serving Suggestions

This salad stands on its own as a light lunch or dinner, but it also works as an elegant starter before something heartier. Pair it with a crisp Sauvignon Blanc or sparkling water with lemon if you're keeping it simple. If you're feeding a crowd, double the glaze recipe, people always want extra. Serve it with crusty bread on the side to soak up any glaze left on the plate.

• Try adding avocado slices for extra creaminess and healthy fats.
• A handful of fresh herbs like basil or mint makes the salad feel even more vibrant.
• If you're meal prepping, grill extra chicken and use it in wraps or grain bowls throughout the week.

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This salad has a way of making ordinary weeknights feel a little more special. I hope it becomes one of those recipes you reach for when you want something satisfying, colorful, and just a little bit indulgent.

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 of marinating will infuse it with the balsamic honey blend.

→ What can I substitute for goat cheese?

Feta cheese works wonderfully as a substitute, offering a similar tangy flavor and creamy texture. You could also use crumbled blue cheese or a mild brie for different flavor profiles.

→ Can I make this salad ahead of time?

Prepare the components separately and assemble just before serving. Store the cooked chicken and glaze in the refrigerator, and keep greens fresh in a container. This prevents sogginess and maintains optimal texture.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc complements the honey balsamic glaze and strawberry sweetness beautifully. The acidity cuts through the richness of the goat cheese and pecans.

→ How do I know when the glaze is ready?

The glaze should reduce by about half, becoming thick and syrupy enough to coat the back of a spoon. This typically takes 5 minutes of simmering and ensures a glossy, concentrated flavor.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free when using fresh ingredients. Always verify that your balsamic vinegar and any processed ingredients are certified gluten-free if needed.