Save to Pinterest The smell of balsamic hitting a hot grill pan always transports me back to late spring evenings on our tiny apartment balcony. I was experimenting with ways to make salad feel like an actual meal, not just a sad pile of leaves. When I drizzled that first batch of honey balsamic glaze over warm grilled chicken and watched it pool around fresh strawberries, I knew I'd stumbled onto something special. My roommate wandered out, took one bite, and declared it restaurant-worthy. That was seven years ago, and I've been making this salad ever since.
I made this for a small dinner party once when my oven broke an hour before guests arrived. Panic turned into inspiration as I fired up the grill and tossed this together with what I had in the fridge. Everyone raved about how elegant and intentional it looked, and I never confessed it was pure improvisation. Sometimes the best meals come from small disasters and a willingness to just go with it.
Ingredients
- Boneless, skinless chicken breasts: Look for breasts that are roughly the same thickness so they cook evenly, or pound them gently to an even thickness before marinating.
- Olive oil: Use a good quality extra virgin olive oil since its flavor shines through in the marinade.
- Balsamic vinegar: Invest in a decent bottle, the cheap stuff can taste harsh and one-dimensional, while a mid-range balsamic adds depth and sweetness.
- Honey: Raw or regular honey both work beautifully, but raw honey adds a subtle floral note that pairs wonderfully with strawberries.
- Mixed salad greens: I love a combination of peppery arugula, tender spinach, and baby kale for texture and flavor variety.
- Fresh strawberries: Choose berries that are bright red and fragrant, underripe strawberries will taste sour and disappoint.
- Goat cheese: Creamy, tangy goat cheese is my favorite here, but crumbled feta works if you prefer something saltier.
- Toasted pecans or walnuts: Toasting them yourself in a dry skillet for a few minutes makes all the difference in flavor and crunch.
- Red onion: Slice it paper-thin and soak the slices in cold water for ten minutes to mellow the sharpness if raw onion bothers you.
Instructions
- Prep the grill:
- Get your grill or grill pan nice and hot over medium-high heat so the chicken gets those beautiful char marks. A properly preheated surface also prevents sticking.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until everything is smooth and glossy. Coat the chicken breasts evenly and let them sit for at least ten minutes, though up to two hours in the fridge is even better if you have time.
- Make the glaze:
- While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it bubble and reduce until it coats the back of a spoon, about five minutes, then remove it from the heat to cool and thicken further.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for six to seven minutes per side until the internal temperature reaches 165 degrees and juices run clear. Let it rest for five minutes before slicing so the juices redistribute and keep the meat tender.
- Assemble the salad:
- Spread the mixed greens across a large platter or divide them among individual plates. Scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the greens in a way that looks abundant and inviting.
- Finish and serve:
- Arrange the sliced chicken on top of the salad and drizzle the honey balsamic glaze generously over everything. Serve immediately while the chicken is still warm and the greens are crisp.
Save to Pinterest One summer afternoon, my niece declared she hated salad but loved this one because it tasted like a celebration. Watching her enthusiastically pick out every strawberry and ask for seconds made me realize that good food doesnt need to be complicated, it just needs to feel special. Now every time I make it, I think of her sitting at the kitchen counter, swinging her legs and asking if we can have this every day.
Choosing Your Greens
Not all salad greens are created equal, and the mix you choose shapes the entire dish. Arugula brings a peppery bite that stands up to the sweet glaze, while spinach adds a mild, earthy backdrop. Baby kale contributes a tender chew and slight bitterness that balances the honey beautifully. I avoid iceberg or romaine here because they lack the flavor complexity this salad deserves. If you can find a spring mix with mustard greens or mizuna, even better.
Making It a Meal Prep Winner
This salad is a lifesaver during busy weeks when you need something healthy that doesnt feel like a chore. Grill a few extra chicken breasts at once and store them sliced in the fridge for up to three days. Keep the glaze in a small jar and the toppings prepped in separate containers, then assemble individual servings as needed. The greens stay crisp if you dont dress them until the last minute. I portion everything into mason jars sometimes, layering the glaze at the bottom, then chicken, then toppings, and greens on top so nothing gets soggy.
Variations and Swaps
This recipe is endlessly adaptable depending on what you have on hand or what season it is. Swap strawberries for fresh peaches, figs, or pears when berries arent at their peak. Blueberries work too, though they dont slice as beautifully. If goat cheese isnt your thing, try crumbled feta, shaved parmesan, or even blue cheese for a bolder punch. Grilled shrimp or seared salmon make excellent substitutes for chicken, and vegetarians can skip the protein entirely and add roasted chickpeas or white beans for heft.
- Try adding sliced avocado for creamy richness that balances the tangy glaze.
- A handful of fresh basil or mint leaves adds an unexpected aromatic lift.
- Drizzle a little extra virgin olive oil over the top if you want more richness without changing the flavor profile.
Save to Pinterest This salad has become my go-to whenever I want something that feels nourishing and indulgent at the same time. I hope it brings you as much joy as it has brought me, whether youre cooking for yourself on a quiet evening or sharing it with people you love.
Recipe FAQs
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator for enhanced flavor. Even 10 minutes makes a difference, but longer marinating times allow the balsamic and honey to penetrate the meat more deeply.
- → What temperature should the chicken reach?
Grill the chicken until the internal temperature reaches 165°F (74°C). This typically takes 6-7 minutes per side. Let it rest for 5 minutes before slicing to keep the meat juicy.
- → Can I make the glaze ahead of time?
Yes, the honey balsamic glaze can be prepared several hours in advance and stored in an airtight container at room temperature. Drizzle it over the salad just before serving for best presentation.
- → What are good cheese alternatives?
Feta cheese is an excellent substitute for goat cheese, offering a similar tang and crumbly texture. Blue cheese also pairs beautifully with strawberries and balsamic for a different flavor profile.
- → Is this dish gluten-free?
Yes, this salad is naturally gluten-free. However, always check ingredient labels for balsamic vinegar and other packaged items, as some brands may contain hidden gluten or be processed in facilities with allergens.
- → How do I prevent the greens from wilting?
Keep your mixed greens refrigerated until the last moment before assembling. Dress the salad lightly and add the warm chicken and glaze just before serving to minimize wilting while maintaining fresh, crisp greens.