Honey Balsamic Chicken Salad (Printable View)

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

# Ingredient List:

→ 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 (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 let cool.
04 - Grill chicken for 6-7 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.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you probably have most ingredients already.
  • The honey balsamic glaze is dangerously good, I've caught myself drizzling it on roasted vegetables and even toast.
  • It's one of those rare dishes that satisfies without weighing you down, perfect for when you want something vibrant and filling.
02 -
  • Don't skip resting the chicken, cutting it too soon will leave all the juices on your cutting board instead of in the meat.
  • The glaze needs to reduce properly or it will be too thin and runny, watch for it to coat the spoon and turn glossy.
  • Slice the red onion paper thin or soak it in cold water for 5 minutes to mellow the sharpness.
03 -
  • Marinate the chicken up to 2 hours for deeper flavor, but any longer and the acid will start to make the texture mushy.
  • Toast your nuts in a dry skillet over medium heat until fragrant, it takes 3 minutes and makes a huge difference.
  • Use a pastry brush to apply extra glaze to the chicken while it rests, it adds a beautiful glossy finish.
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