Save to Pinterest One afternoon, standing in front of my fridge with a carton of strawberries about to turn and leftover grilled chicken, I threw together what felt like a lazy compromise. But that first bite, sweet fruit against tangy goat cheese and the sticky glaze pooling at the bottom of the bowl, surprised me in the best way. It wasn't just lunch anymore. It became the salad I crave when the weather warms up and I need something that feels both indulgent and light.
I made this for a small dinner party once, plating it on a big wooden board instead of individual bowls. My friend who claims she doesn't like salad went back for seconds. She kept asking what was in the glaze, convinced there was some secret ingredient. There wasn't, just patience while the vinegar reduced into something glossy and almost candy-like. That night taught me that presentation and a good drizzle can make people rethink what salad can be.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay juicy if you don't overdo them, and they soak up the marinade beautifully.
- Olive oil: Helps the marinade cling and keeps the chicken from sticking to the grill.
- Balsamic vinegar (for marinade and glaze): The backbone of the whole dish, it brings acidity and depth that balances the honey.
- Honey: Sweetens the glaze and marinade without making anything cloying, just enough to round out the sharpness.
- Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine.
- Mixed salad greens: Arugula adds peppery bite, spinach brings softness, and baby kale gives structure.
- Fresh strawberries: They add bursts of sweetness and a pop of color that makes the whole plate look alive.
- Goat cheese: Creamy, tangy, and it crumbles perfectly over warm chicken.
- Toasted pecans or walnuts: Optional, but the crunch and nuttiness make every bite more interesting.
- Red onion: Thinly sliced so it adds sharpness without overpowering.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high so it's hot enough to get those beautiful char marks without drying out the chicken. If using a grill pan indoors, crack a window because it will get smoky.
- 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. If you have more time, let them marinate in the fridge for up to 2 hours for deeper flavor.
- Make the glaze:
- In a small saucepan over medium heat, combine balsamic vinegar and honey, then simmer until it thickens and coats the back of a spoon, about 5 minutes. Let it cool while you finish the rest, 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 the internal temperature hits 165 degrees and juices run clear. Let it rest for 5 minutes before slicing so the juices redistribute.
- Build the salad:
- Arrange your mixed greens on a platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Layer it loosely so every forkful gets a little bit of everything.
- Finish and serve:
- Lay the sliced chicken over the greens and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.
Save to Pinterest There was a Sunday afternoon when I made this for myself after a long week, no guests, no occasion. I sat outside with the plate balanced on my lap, and the combination of warm chicken, cool greens, and that sticky-sweet glaze felt like a small reward I didn't know I needed. Sometimes a dish doesn't have to feed a crowd to matter. Sometimes it just needs to remind you that taking care of yourself can taste this good.
Choosing Your Greens
Not all greens are created equal, and this salad benefits from a mix that brings different textures and flavors. Arugula adds a peppery kick that plays well against the sweetness of the glaze, while spinach stays mild and soft. Baby kale gives the salad some body so it doesn't collapse under the weight of the toppings. If you can only find one type, go with arugula, it holds its own better than most. I've tried this with iceberg once and it felt like eating crunchy water, so skip anything too bland.
Getting the Glaze Just Right
The first time I made the glaze, I walked away for a minute and came back to a burnt, bitter syrup that I had to toss. Now I stay close and watch for the moment it coats the back of a spoon without sliding off immediately. It should be glossy and thick but still pourable, not sticky like candy. If it gets too thick, whisk in a teaspoon of water to loosen it up. And always let it cool a bit before drizzling, because hot glaze will wilt your greens faster than you can say balsamic.
Make It Your Own
This salad is forgiving and loves a little improvisation. Swap feta for goat cheese if you want something saltier and less creamy. Add sliced avocado for richness or toss in some blueberries if strawberries aren't in season. I've thrown in leftover roasted sweet potatoes before and it worked surprisingly well. Just keep the glaze and the chicken constant, and you can play with almost everything else.
- Try grilling peaches instead of using strawberries for a smoky-sweet twist.
- Use candied pecans if you want extra sweetness and crunch.
- Double the glaze recipe and keep extra in the fridge for quick weeknight salads.
Save to Pinterest This salad has become my go-to when I want something that feels like effort but doesn't ask for much. It's proof that a few good ingredients and a little heat can turn into something you'll want to make again and again.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately. Grill and slice the chicken, toast the nuts, and make the glaze up to 24 hours ahead. Store them separately in the refrigerator. Assemble the greens and toppings just before serving to maintain freshness and crispness.
- → What's the best way to marinate the chicken?
For enhanced flavor, marinate the chicken breasts for up to 2 hours in the refrigerator. Even a 10-minute marinade will add good flavor, but longer marinating allows the balsamic and honey to penetrate the meat more deeply, resulting in more tender, flavorful chicken.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife. Let the chicken rest for 5 minutes after grilling to redistribute juices and keep it moist.
- → What cheese alternatives work well?
Feta cheese is an excellent substitute for goat cheese, offering a similar tangy flavor with a slightly different texture. Blue cheese also pairs beautifully with strawberries and balsamic. For a milder option, try fresh mozzarella or crumbled ricotta salata.
- → Can I make this salad without nuts?
Absolutely. The toasted pecans or walnuts add crunch and richness, but they're entirely optional. If you have tree nut allergies, simply omit them or substitute with toasted sunflower seeds or pumpkin seeds for similar texture and nutritional benefits.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements this salad beautifully, with its acidity balancing the sweetness of the glaze and strawberries. Pinot Grigio or Vermentino are also excellent choices. For red wine lovers, a light Pinot Noir works well.