Honey Balsamic Chicken Salad (Printable Version)

Juicy grilled chicken, sweet strawberries, creamy 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 crumbled goat cheese
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

# Step-by-Step Instructions:

01 - Heat 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 with marinade and allow to rest 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 cool.
04 - Grill chicken for 6-7 minutes per side until fully cooked with clear juices. Allow to rest for 5 minutes, then slice thinly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if using.
06 - Place sliced chicken atop the salad and drizzle generously with honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • It tastes fancy but comes together faster than ordering takeout.
  • The honey balsamic glaze clings to everything and turns simple greens into something restaurant-worthy.
  • Youll use ingredients you probably already have, except maybe the goat cheese, which is worth the trip.
  • Its flexible enough to handle whatever greens or nuts are hiding in your pantry.
02 -
  • Dont skip resting the chicken after grilling, cutting into it too soon makes all the juices run out and you lose the tenderness.
  • The glaze needs to cool slightly before drizzling or it will wilt your greens into a soggy mess.
  • Slice the red onion as thinly as possible, thick slices taste too sharp and overpower the sweetness of the strawberries.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and you dont end up with dry edges and raw middles.
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it makes a huge difference in flavor and only takes three minutes.
  • If you dont have a grill, a cast iron skillet on high heat works just as well and gives you those caramelized edges.
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