Honey Balsamic Chicken Salad (Printable)

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

# What You’ll 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 such as arugula, spinach, and baby kale
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup goat cheese, crumbled
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 Make:

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 allow to cool.
04 - Grill chicken for 6 to 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.

# Top Suggestions:

01 -
  • The honey balsamic glaze tastes like something from a fancy restaurant but takes five minutes on the stove.
  • You get protein, greens, and fruit all in one bowl, so it feels virtuous and indulgent at the same time.
  • It looks stunning on the plate, which makes it perfect when you want to impress without breaking a sweat.
  • Leftovers actually hold up well if you keep the glaze separate, so lunch the next day is already sorted.
02 -
  • Dont skip the resting time for the chicken or youll lose all that juicy goodness the second you slice into it.
  • The glaze thickens more as it cools, so if it seems a little runny at first, just give it a minute off the heat.
  • Thinly slicing the red onion is key because thick chunks can taste too sharp and overwhelm the delicate flavors.
03 -
  • Marinating the chicken for up to 2 hours in the fridge deepens the flavor even more, though 10 minutes still works great.
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it makes them taste richer and adds a little crunch.
  • Drizzle the glaze while the chicken is still warm so it soaks in slightly and creates pockets of sweet tangy goodness.
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