Honey Balsamic Chicken Salad (Printable)

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

# 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 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

# Directions:

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 let 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 and serve immediately.

# Expert tips:

01 -
  • It tastes restaurant fancy but comes together in about half an hour, even on a weeknight.
  • The honey balsamic glaze adds a glossy, sweet tang that ties everything together without any fuss.
  • You get protein, greens, and fruit in one bowl, so it feels virtuous and indulgent at the same time.
  • Leftovers actually hold up well, making it perfect for meal prep or next day lunches.
02 -
  • Don't skip the resting time for the chicken, cutting into it too soon releases all the juices onto the cutting board instead of staying in the meat.
  • The glaze will continue to thicken as it cools, so pull it off the heat when it's slightly thinner than you want.
  • If your strawberries aren't perfectly ripe, a tiny pinch of sugar on them 10 minutes before assembling helps draw out their sweetness.
03 -
  • Marinate the chicken for up to 2 hours in the fridge if you have time, the flavor deepens and the texture gets even more tender.
  • Toast your nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, it brings out their oils and makes them taste richer.
  • Use a sharp knife to slice the chicken thinly against the grain, it makes each piece more tender and easier to eat.
  • Drizzle a little extra olive oil over the greens before adding toppings, it helps everything stick together and adds richness.
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