Pin it My neighbor brought this salad to a backyard gathering last summer, and I watched everyone go back for seconds. The way the tangy glaze pooled around the strawberries stuck with me for days. I finally asked her for the recipe over the fence while watering my tomatoes, and she laughed and said it was almost too easy to share. Now I make it whenever I want something that feels special without the fuss.
I made this for my sister when she came over tired from work, and she ate it standing at the counter, fork in hand. She kept saying how good the chicken tasted even though it was just a quick marinade. Watching her face relax with each bite reminded me that sometimes the simplest meals do the most.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay juicy if you dont overdo them on the grill, plus they slice beautifully for layering.
- Olive oil: A little goes a long way in the marinade, helping everything stick to the chicken and adding richness without heaviness.
- Balsamic vinegar (for chicken and glaze): The backbone of the whole dish, it brings that deep tangy sweetness that makes every bite sing.
- Honey: Balances the vinegar perfectly and caramelizes slightly on the chicken, creating those lovely charred edges.
- Salt and freshly ground black pepper: Simple seasoning that lets the marinade shine without competing.
- Mixed salad greens: A blend with arugula or baby kale adds a peppery bite that stands up to the bold glaze.
- Fresh strawberries: Their sweetness plays off the tangy cheese and vinegar in a way that feels like summer on a plate.
- Goat cheese: Creamy and tangy, it melts slightly into the warm chicken and ties everything together.
- Toasted pecans or walnuts: Optional but worth it for the crunch and nutty flavor that makes each forkful more interesting.
- Red onion: Thinly sliced so it adds sharpness without overpowering, and it looks pretty too.
Instructions
- Fire Up the Grill:
- Get your grill or grill pan nice and hot over medium high heat so the chicken gets those beautiful char marks without sticking. If youre using a pan indoors, crack a window because the sizzle smells amazing but can get smoky.
- Marinate the Chicken:
- Whisk olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until it looks glossy, then coat the chicken breasts evenly and let them sit for 10 minutes. I usually do this while I prep the rest, and it makes all the difference in flavor.
- Simmer the Glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, stirring occasionally as it bubbles and thickens into something syrupy and dark, about 5 minutes. Let it cool off the heat so it doesnt run too thin when you drizzle it later.
- Grill the Chicken:
- Lay the chicken on the hot grill and cook for 6 to 7 minutes per side until the juices run clear and the internal temp hits 165 degrees. Let it rest for 5 minutes before slicing so all that moisture stays inside instead of running onto your cutting board.
- Build the Salad:
- Spread the greens across a big platter or divide them onto individual plates, then scatter strawberries, goat cheese, red onion, and toasted nuts over the top. I like to keep it loose and natural looking, not too fussy.
- Finish and Serve:
- Arrange the sliced chicken over the salad and drizzle the honey balsamic glaze generously, letting it pool in spots. Serve it right away while the chicken is still warm and the greens are crisp.
Pin it The first time I brought this to a potluck, someone asked if I catered it. I just smiled and said it took less time than ordering takeout. That moment made me realize how much joy comes from food that looks like effort but feels like ease.
Making It Your Own
If goat cheese isnt your thing, crumbled feta works beautifully and adds a bit more salt. I once swapped in fresh blueberries when strawberries werent in season, and it was just as delicious. You can also toss in some sliced avocado for creaminess or a handful of fresh basil if you want an herby twist.
Storing and Meal Prep
This salad is best eaten fresh, but you can prep the components ahead to make assembly quick. I often grill extra chicken and keep it in the fridge for up to three days, then slice it cold over greens. Store the glaze in a small jar and give it a shake before drizzling, and keep the greens separate until youre ready to eat so they dont wilt.
Pairing and Serving Ideas
This salad feels light enough for lunch but substantial enough for dinner, especially with some crusty bread on the side. It pairs wonderfully with a crisp white wine like Sauvignon Blanc, or even a sparkling water with lemon if youre keeping it casual. I love serving it family style on a big platter so everyone can dig in together.
- Add a slice of grilled sourdough rubbed with garlic for extra heartiness.
- Double the glaze recipe and save half for drizzling over roasted vegetables later in the week.
- If youre feeding kids, leave the onion off their portions and let them add their own toppings.
Pin it This salad has become my go to whenever I want to feel like Ive really cooked without spending an hour in the kitchen. I hope it brings you as much easy joy as it has brought me.
Recipe FAQs
- → Can I cook the chicken indoors instead of grilling?
Yes, absolutely. You can use a grill pan, skillet, or bake the chicken at 375°F for 20-25 minutes until cooked through. Adjust timing based on thickness to ensure juicy results.
- → How do I make the honey balsamic glaze thicker?
Simmer the balsamic vinegar and honey together over medium heat for 5-8 minutes. The longer you cook it, the thicker it becomes. Watch carefully to prevent burning, and remember it will thicken more as it cools.
- → What can I substitute for goat cheese?
Feta cheese works wonderfully as a substitute, offering a similar tangy flavor. You could also try crumbled blue cheese, ricotta salata, or even fresh mozzarella for a milder option.
- → Is this salad suitable for meal prep?
You can prepare the components separately and assemble fresh just before eating. Store cooked chicken and glaze in airtight containers for up to 3 days. Keep greens, cheese, and nuts separate until serving to maintain texture.
- → How long should I marinate the chicken?
A 10-minute marinade works perfectly for this dish. However, for deeper flavor, refrigerate the chicken in the marinade for up to 2 hours. Avoid marinating longer than 4 hours, as the vinegar can begin breaking down the meat excessively.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the honey balsamic glaze beautifully. The acidity cuts through the richness of the goat cheese while enhancing the strawberry notes. Pinot Grigio or Prosecco are excellent alternatives.