Save Last spring, I threw together this salad on a whim after finding a carton of strawberries about to turn and leftover goat cheese in the fridge. The chicken was still warm from the grill, the vinegar bubbling on the stove smelled sharp and sweet, and I remember thinking it looked almost too pretty to eat. My sister took one bite and asked if I'd been holding out on her. I wasn't, I'd just stumbled onto something that tasted like sunshine and balance.
I made this for a small backyard dinner once, and everyone went quiet for a few minutes, just eating. One friend later told me she'd been trying to recreate it at home ever since. That's when I realized the magic wasn't just in the ingredients, it was in how they all sang together, the tang, the sweetness, the creaminess, the crunch.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay juicy when marinated, just don't skip the resting time or they'll dry out on you.
- Olive oil: Helps the marinade cling and adds richness without overpowering the balsamic.
- Balsamic vinegar (for marinade and glaze): The backbone of this dish, use a decent bottle, not the stuff that tastes like sweet water.
- Honey: Balances the acidity beautifully and caramelizes slightly on the grill, adding a subtle char.
- Salt and freshly ground black pepper: Season generously, chicken needs more than you think.
- Mixed salad greens: Arugula adds peppery bite, spinach brings softness, baby kale gives structure, together they're perfect.
- Fresh strawberries: Make sure they're ripe and sweet, pale berries will make the whole salad taste flat.
- Goat cheese: Creamy, tangy, and it melts just a little when it touches the warm chicken.
- Toasted pecans or walnuts: Optional but worth it, they add a toasty crunch that contrasts beautifully with the soft fruit.
- Red onion: Slice it thin, really thin, so it adds sharpness without biting back too hard.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat so it's hot enough to give the chicken those beautiful char marks. If it's not hot enough, the chicken will steam instead of sear.
- 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. The acidity starts breaking down the protein just enough to keep everything tender.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens and coats the back of a spoon, about 5 minutes. Let it cool slightly, it will thicken more as it sits.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side until fully cooked and the juices run clear. Let it rest for 5 minutes before slicing, this keeps all the moisture inside.
- Build the salad:
- Arrange the greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over top. Layer it casually, it should look abundant and inviting.
- Add the chicken and finish:
- Slice the rested chicken thinly and lay it over the salad, then drizzle the honey balsamic glaze generously across everything. Serve immediately while the chicken is still warm.
Save There's a moment when you drizzle that glaze over the warm chicken and it pools into the greens, mixing with the goat cheese, and you realize you've created something that feels restaurant quality. I've served this at casual lunches and slightly dressed up dinners, and it never fails to make people pause and savor.
Storing and Reheating
Keep the components separate if you're meal prepping, store the grilled chicken, greens, toppings, and glaze in their own containers. The salad will wilt if dressed too early, so assemble just before serving. Leftover chicken is great cold on the salad the next day, and the glaze keeps in the fridge for up to a week.
Customizing Your Salad
Swap goat cheese for feta if you want something saltier and firmer, or use blue cheese if you're feeling bold. Add sliced avocado for creaminess, or toss in some grilled peaches in the summer when strawberries aren't at their peak. I've also used grilled shrimp instead of chicken when I want something lighter, and it works beautifully.
Serving Suggestions
This salad shines as a light lunch on a warm day, but it's also elegant enough to serve as a starter at a dinner party. Pair it with a crisp Sauvignon Blanc or a light Pinot Grigio, the acidity in the wine mirrors the balsamic and brightens the whole experience.
- Serve with crusty bread to soak up any extra glaze left on the plate.
- Double the glaze recipe and use leftovers on roasted vegetables or as a dip for fresh mozzarella.
- If feeding a crowd, grill the chicken ahead and slice it just before serving so it stays warm.
Save This salad has become my go to when I want something that feels nourishing and special without a lot of fuss. It reminds me that good food doesn't have to be complicated, just thoughtful.
Saffron Brook Recipe Q&As
- → Can I prepare this ahead of time?
Yes, you can grill the chicken and prepare the glaze up to 4 hours ahead. Store them separately in the refrigerator. Assemble the greens and toppings just before serving to keep them fresh and crisp.
- → What's the best way to grill the chicken evenly?
Pound the chicken breasts to an even thickness of about ¾ inch before grilling. This ensures they cook through at the same rate. Use medium-high heat and avoid moving the chicken too frequently—this helps develop a nice crust and keeps the juices locked in.
- → How do I thicken the honey balsamic glaze?
Simmer the balsamic vinegar and honey together over medium heat for 5-7 minutes until it reduces and becomes syrupy. The glaze will thicken slightly more as it cools. If it's too thick, warm it gently and whisk in a splash of water.
- → Can I use a different cheese instead of goat cheese?
Absolutely. Feta cheese, blue cheese, or crumbled ricotta salata work wonderfully as substitutes. Each brings its own tangy or creamy element that complements the sweet glaze beautifully.
- → What if I don't have a grill?
Use a grill pan or skillet on the stovetop over medium-high heat. You can also bake the chicken in a 400°F oven for 12-15 minutes. Pan-searing gives a nice golden exterior while keeping the meat tender and juicy.
- → How long can I marinate the chicken?
The chicken can marinate for 10 minutes to 2 hours in the refrigerator. A longer marination develops deeper flavor, but even a quick 10-minute soak infuses the meat with the balsamic and honey seasonings.