Pin it My neighbor handed me a pint of strawberries over the fence one June afternoon, still warm from her garden. I had chicken thawing and no real plan for dinner. What started as improvisation turned into something I now crave every time the weather gets warm. The sweetness of the berries against tangy balsamic and creamy goat cheese felt like summer on a plate, and I've been making it ever since.
I served this to friends during a backyard dinner last summer, and everyone went quiet for a few bites. One of them asked if I'd taken a cooking class. I laughed and told her it was just chicken and salad, but she insisted it felt special. Sometimes the simplest combinations, when balanced right, do all the talking.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the marinade beautifully, stay juicy if you don't overcook them.
- Olive oil: Helps the marinade cling to the chicken and adds a silky base for grilling.
- Balsamic vinegar (for marinade and glaze): The backbone of this dish, it brings acidity and a subtle sweetness that deepens as it reduces.
- Honey: Balances the vinegar's sharpness and caramelizes slightly on the grill, adding gentle sweetness.
- Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine without competing.
- Mixed salad greens: I like a blend with arugula for pepper, spinach for tenderness, and baby kale for texture.
- Fresh strawberries: They should be ripe and juicy, the star fruit that makes this salad sing.
- Goat cheese: Creamy, tangy, and just a little funky in the best way, it melts slightly against warm chicken.
- Toasted pecans or walnuts: Optional but worth it for the crunch and nutty richness they add.
- Red onion: Thinly sliced so it adds bite without overpowering, a little sharpness goes a long way.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium high heat so it's ready to sear the chicken with those nice char marks. A hot surface means juicy meat and faster cooking.
- 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 10 minutes. This quick marinade tenderizes and flavors without requiring hours of prep.
- Make the glaze:
- While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer gently until it thickens and turns syrupy, about 5 minutes, then remove from heat and let it cool slightly.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute and every bite stays moist.
- Assemble the salad:
- Arrange your mixed greens on a large platter or individual plates, then scatter sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. Layer the sliced chicken on top and drizzle generously with the honey balsamic glaze.
- Serve immediately:
- This salad is best enjoyed right away while the chicken is still warm and the greens are crisp. The contrast of temperatures and textures is part of what makes it so satisfying.
Pin it The first time I made this for my mom, she took a bite and said it reminded her of the kind of lunch she'd order on vacation, something light but memorable. That's when I realized this salad had earned a permanent spot in my rotation. It's the kind of dish that makes an ordinary Tuesday feel a little less ordinary.
Choosing Your Greens
I've learned that the greens matter more than I thought. A mix with different textures and flavors keeps every forkful interesting. Arugula adds a peppery bite, spinach brings tenderness, and baby kale holds up under the warm chicken and glaze without wilting immediately. If you only have one type on hand, it'll still work, but the variety makes it special.
Timing the Glaze
The glaze can go from perfect to burnt faster than you'd expect. I keep the heat at medium and watch for the moment it coats the back of a spoon with a thin, glossy layer. If it gets too thick, a splash of water or extra balsamic loosens it right back up. I make extra sometimes and keep it in a jar for drizzling over roasted vegetables or even vanilla ice cream.
Storing and Serving Tips
If you're prepping ahead, keep the components separate until you're ready to eat. The greens, chicken, and toppings store well in the fridge for a day or two, and the glaze keeps for a week in a sealed container. When it's time to serve, let the chicken come to room temperature or warm it gently, then assemble everything fresh.
- For a crowd, arrange everything on a big platter and let people build their own plates.
- Swap feta for goat cheese if you want something a little less tangy and more crumbly.
- Add avocado slices for extra creaminess and healthy fats that make the salad even more filling.
Pin it This salad has become my answer to so many occasions, from quick weeknight dinners to sunny weekend lunches with friends. I hope it brings you the same kind of easy joy it's brought to my table.
Recipe FAQs
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor development. Even 10 minutes will infuse it with the honey balsamic taste, but longer marinating enhances tenderness and flavor complexity.
- → Can I substitute the goat cheese?
Absolutely. Feta cheese works beautifully as a tangy alternative. Blue cheese, ricotta salata, or even fresh mozzarella also pair well with the honey balsamic glaze and strawberries.
- → What if I don't have a grill?
A grill pan on the stovetop works perfectly for achieving the same charred exterior and juicy interior. You can also bake the chicken at 375°F for 18-20 minutes, though you'll miss the grill marks.
- → How do I know when the honey balsamic glaze is done?
The glaze should reduce to about half its original volume and coat the back of a spoon. When cooled, it becomes thick and syrupy. This typically takes 5-7 minutes over medium heat.
- → Can I prepare this salad in advance?
Prepare the chicken, glaze, and chop vegetables up to 4 hours ahead. Keep greens separate until serving to maintain crispness. Assemble just before eating for the best texture and flavor presentation.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet-tart honey balsamic glaze and fresh strawberries beautifully. Alternatively, try a light Pinot Grigio or Rosé for equally refreshing pairings.