Honey Balsamic Chicken Salad (Print version)

Juicy grilled chicken atop mixed greens with strawberries, goat cheese, and a sweet honey balsamic glaze.

# 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 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

# Directions:

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 to 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 while chicken is warm and greens are crisp.

# Expert Advice:

01 -
  • The honey balsamic glaze thickens into this sticky, sweet-tart coating that makes even plain greens taste like something from a restaurant.
  • It feels fancy enough for company but comes together so quickly you can make it on a weeknight without breaking a sweat.
  • The combination of warm grilled chicken, cool strawberries, and tangy goat cheese hits every flavor note you didn't know you were craving.
02 -
  • Don't skip letting the chicken rest after grilling, because cutting into it too soon will let all the juices run out onto the cutting board instead of staying in the meat.
  • The glaze will thicken more as it cools, so if it seems too thin on the stove, just give it a minute off the heat and it will firm up beautifully.
  • If your strawberries aren't perfectly ripe, a tiny pinch of sugar on them while you prep the rest will coax out their sweetness.
03 -
  • Marinate the chicken for up to two hours in the fridge if you have the time, because the flavors will penetrate deeper and the meat will be even more tender.
  • Toast your nuts in a dry skillet for a few minutes until fragrant, because it wakes up their flavor and adds a deeper, richer crunch to every bite.
  • Drizzle the glaze while it's still slightly warm so it spreads easily and coats everything with that shiny, sweet finish.
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