Honey Balsamic Chicken Salad (Printer-friendly)

Juicy grilled chicken with strawberries, goat cheese, and honey balsamic glaze over fresh mixed greens.

# 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, and baby kale)
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup crumbled goat cheese
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

# How-To 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 6-7 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 -
  • It balances sweet fruit, tangy cheese, and savory grilled chicken in a way that keeps every bite interesting.
  • The honey balsamic glaze is so good you'll want to drizzle it on everything for the rest of the week.
  • It looks impressive but comes together in about half an hour, perfect when you want something elegant without the stress.
  • Leftovers actually taste great the next day if you store the glaze and greens separately.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Watch the glaze carefully while it reduces, it can go from perfect to burnt in a matter of seconds.
  • If your strawberries are underripe or too tart, add an extra teaspoon of honey to the glaze to balance it out.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the edges.
  • Toast the nuts in a dry skillet for a few minutes until fragrant, it brings out their flavor and makes them taste fresher.
  • Drizzle a little glaze on the greens before adding the toppings, it helps everything stick together and ensures every bite has that sweet tangy punch.
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