Honey Balsamic Chicken Salad (Printable)

Juicy grilled chicken, fresh strawberries, creamy goat cheese, and sweet honey balsamic glaze over mixed greens.

# What You'll 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 (arugula, spinach, 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 It:

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 Advice:

01 -
  • The honey balsamic glaze tastes like liquid gold and takes barely five minutes to make from scratch.
  • Its filling enough to be dinner but light enough that you wont feel weighed down on a warm evening.
  • You can prep everything ahead and assemble it in minutes when hunger strikes.
  • The combination of tangy goat cheese, sweet strawberries, and savory chicken hits every craving at once.
02 -
  • Dont skip resting the chicken after grilling, cutting into it too soon releases all the juices onto your cutting board instead of keeping the meat moist.
  • The glaze will look thin while its hot but thickens beautifully as it cools, so resist the urge to over-reduce it or it will turn into candy.
  • If your chicken breasts are thick, butterfly them or pound them to an even thickness so they cook through without drying out the thinner parts.
03 -
  • Make a double batch of the honey balsamic glaze and keep it in the fridge for up to two weeks, its incredible on roasted vegetables and grilled meats too.
  • If you dont have a grill, a cast iron skillet over high heat works perfectly and gives the chicken a beautiful sear.
  • Taste your balsamic vinegar before making the glaze, some brands are sweeter than others and you may need to adjust the honey accordingly.
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