Honey Balsamic Chicken Salad (Printable Version)

Juicy grilled chicken, fresh strawberries, tangy goat cheese, and sweet honey balsamic glaze on crisp mixed greens.

# 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, 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

# 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 with marinade and allow to rest for 10 minutes.
03 - While chicken marinates, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and cool.
04 - Grill chicken for 6 to 7 minutes per side until fully cooked with clear juices. Remove from grill and rest for 5 minutes, then slice thinly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if using.
06 - Place sliced chicken atop salad and drizzle generously with honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • The honey balsamic glaze adds a restaurant-quality touch that makes you look like a culinary genius with almost no effort.
  • Every bite balances sweet strawberries, tangy goat cheese, and savory grilled chicken in a way that never gets boring.
  • It comes together in about half an hour, making it perfect for weeknight dinners or last-minute guests.
  • You can prep the glaze and chicken ahead, then assemble in minutes when hunger strikes.
02 -
  • Don't skip resting the chicken after grilling, cutting into it too soon releases all the juices and leaves you with dry meat.
  • The glaze will continue thickening as it cools, so pull it off the heat when it's slightly thinner than you want the final consistency to be.
  • If your strawberries aren't peak season sweet, a tiny pinch of sugar on them ten minutes before serving wakes up their flavor.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and guarantees juicy results every time.
  • Toast your nuts in a dry skillet over medium heat, shaking frequently, until they smell nutty and turn golden, it makes a huge difference in flavor.
  • If your glaze gets too thick, whisk in a teaspoon of warm water to bring it back to a pourable consistency.
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