Honey Balsamic Chicken Salad

Last spring, I threw together this salad on a whim after spotting strawberries at the farmers market that smelled like pure sunshine. I had leftover chicken in the fridge and a bottle of balsamic I'd been hoarding for something special. The glaze bubbled away on the stove while I tossed greens into a bowl, and when I drizzled that sticky, sweet reduction over everything, I knew I'd stumbled onto something I'd make again and again. It's become my go-to whenever I want something that feels indulgent but leaves me energized instead of heavy.

I made this for my sister's birthday lunch on the patio, and she kept sneaking bites of the chicken straight off the cutting board before I could even plate it. The glaze had cooled into this glossy, almost candy-like consistency, and she said it tasted like something you'd pay twenty dollars for downtown. We ended up sitting outside for two hours, refilling our plates and talking until the sun dropped low. That's when I realized this salad wasn't just food, it was the kind of meal that makes people linger.

Ingredients

• Boneless, skinless chicken breasts: These stay juicy if you don't overcook them, and marinating even briefly helps lock in flavor and tenderness.
• Olive oil: Use a good one here since it touches everything, the chicken marinade and the overall dish benefit from that fruity richness.
• Balsamic vinegar: The backbone of both the marinade and the glaze, its acidity cuts through the richness and deepens as it reduces.
• Honey: This is what turns sharp vinegar into a silky glaze and balances the tang beautifully without making things cloying.
• Mixed salad greens: I love using arugula for its peppery bite, but any tender greens work, just avoid iceberg since it has no personality.
• Fresh strawberries: Choose berries that smell sweet, the flavor difference between bland and ripe strawberries is night and day in this salad.
• Goat cheese: Its creamy tang plays off the sweetness perfectly, but crumbled feta works if you prefer something a bit saltier.
• Toasted pecans or walnuts: These add crunch and a toasty depth, I toast mine in a dry skillet until fragrant, which takes just a few minutes.
• Red onion: Slice it thin so it adds sharpness without overwhelming, soaking the slices in cold water for five minutes mellows the bite.

Instructions

Fire up the grill:

Get your grill or grill pan to medium-high heat so it's ready to sear the chicken with those gorgeous char marks. A hot surface is key to keeping the meat juicy and getting that caramelized edge.

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 ten minutes. Even this short rest helps the flavors soak in and tenderizes the meat just enough.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens into a syrupy glaze, about five minutes. Watch it closely near the end because it can go from perfect to burnt quickly.

Grill the chicken:

Place the marinated chicken on the hot grill and cook for six to seven minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for five minutes before slicing so the juices redistribute instead of running all over your cutting board.

Assemble the salad:

Arrange the mixed greens on a large platter or individual plates, then scatter sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. This is where the salad starts looking as good as it will taste.

Top and serve:

Lay the sliced chicken over the greens and drizzle everything generously with the cooled honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.

Save

One evening I served this to friends who claimed they didn't like goat cheese, and they cleaned their plates without a word of complaint. Afterward, one of them asked what the creamy white stuff was, and when I told her, she just laughed and said she'd been wrong about goat cheese her whole life. It's funny how the right combination of flavors can change someone's mind about an ingredient they thought they hated.

Making It Your Own

This salad is forgiving and loves improvisation. Swap the strawberries for fresh peaches or blackberries depending on the season, or toss in some sliced avocado for extra creaminess. I've even used leftover rotisserie chicken when I'm short on time, and it still tastes fantastic. The glaze is the star, so as long as you nail that, you can riff on the rest with whatever's in your fridge.

Storing and Prepping Ahead

If you want to get ahead, grill the chicken and make the glaze up to two days in advance, storing both in the fridge. The glaze will firm up when cold, but it loosens again at room temperature or with a few seconds in the microwave. Keep the greens and toppings separate until you're ready to serve so nothing gets soggy or wilted. Assemble right before eating for the best texture and that fresh, just-made feel.

Serving Suggestions

This salad shines as a light main dish on warm evenings, but it also works beautifully as a starter before something heartier like grilled fish or pasta. I love pairing it with a crisp Sauvignon Blanc or a sparkling water with lemon if I'm keeping things alcohol-free. A crusty baguette on the side is perfect for soaking up any extra glaze left on the plate.

• Add a handful of fresh basil or mint for an herby brightness that complements the strawberries.
• Drizzle a little extra virgin olive oil over the greens before adding the glaze for added richness.
• If you're feeding a crowd, double the glaze recipe because people will want more to drizzle on everything.

Save

There's something about this salad that feels like a celebration, even on the most ordinary Tuesday. I hope it brings as much color and joy to your table as it has to mine.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can grill the chicken and prepare all components up to 4 hours ahead. Store separately in the refrigerator. Assemble and dress just before serving to keep greens crisp and maintain the glaze's glossy finish.

→ What's the best way to achieve a perfect glaze consistency?

Bring the balsamic and honey mixture to a gentle simmer over medium heat. Let it reduce for about 5 minutes until it coats the back of a spoon. It will thicken further as it cools, so remove from heat slightly before reaching desired thickness.

→ How long should I marinate the chicken?

A minimum of 10 minutes allows flavors to penetrate, but marinating up to 2 hours in the refrigerator deepens the taste significantly. Don't exceed 4 hours as the acid can break down the meat's texture.

→ What temperature should the chicken reach?

Grill until internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest point. The juices should run clear when pierced. This typically takes 6-7 minutes per side depending on thickness.

→ Can I use a different type of cheese?

Absolutely. Feta offers a tangier bite, while ricotta salata provides a milder flavor. Crumbled blue cheese works beautifully for those who prefer stronger notes. Choose based on your flavor preference and available ingredients.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc is ideal, as its acidity complements the balsamic glaze and fresh strawberries. Pinot Grigio or a light rosé also work well. The wine's freshness balances the richness of the goat cheese and grilled chicken.