Strawberry Balsamic Chicken Salad (Print View)

A refreshing summer salad combining grilled chicken, sweet strawberries, feta cheese, and tangy balsamic glaze over crisp mixed greens.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup toasted pecans or walnuts, optional
10 - ½ small red onion, thinly sliced

→ Balsamic Glaze

11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 8–10 minutes, stirring occasionally, until thickened and syrupy. Remove from heat and allow to cool completely.
02 - Rub chicken breasts evenly with olive oil, salt, pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat and cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - Arrange mixed greens on a large platter or distribute among individual bowls. Layer with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thinly sliced red onion.
04 - Arrange sliced grilled chicken over the salad composition.
05 - Drizzle cooled balsamic glaze over the salad just before serving. Toss gently to combine if desired.

# Expert Advice:

01 -
  • It turns leftover grilled chicken into something that feels special enough for company without any fuss.
  • The balsamic glaze tastes like something from a restaurant but takes less time than boiling pasta.
  • You can prep everything ahead and assemble it in under five minutes when people start showing up hungry.
02 -
  • Do not drizzle the glaze too early or it will sink to the bottom and make the greens soggy instead of lightly dressed.
  • If your chicken breasts are thick, butterfly them or pound them flat so they cook evenly and do not dry out before the inside is done.
  • Taste the balsamic glaze before it cools completely, because it thickens more as it sits and you can adjust the sweetness while it is still warm.
03 -
  • Let the balsamic glaze cool completely before drizzling it, because hot glaze will wilt the greens and make the strawberries mushy.
  • Use a meat thermometer to check that the chicken reaches 165 degrees inside, because undercooked chicken ruins everything and overcooked chicken turns rubbery.
  • If your balsamic glaze gets too thick, stir in a teaspoon of warm water at a time until it loosens up to a pourable consistency.
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