Honey Balsamic Chicken Salad (Print-Friendly)

Fresh grilled chicken atop mixed greens with strawberries, creamy 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, and 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 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 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, crumbled goat cheese, red onion, and toasted nuts if using.
06 - Place sliced chicken on top of the salad and drizzle generously with honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you actually feel good after eating it.
  • The sweet-tart glaze pulls everything together in a way that makes even picky eaters ask for seconds.
  • You can prep the components ahead and assemble it right before serving, so it works for both weeknights and company.
02 -
  • Do not skip resting the chicken after grilling, or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Simmer the glaze until it visibly thickens, not just until it bubbles, or it will be too thin and watery on the salad.
  • Slice the chicken against the grain for tender, easy-to-chew pieces that look elegant on the plate.
03 -
  • Soak sliced red onion in ice water for 10 minutes to mellow the sharpness and give it a crisp, clean bite.
  • Toast your nuts in a dry skillet over medium heat until fragrant, watching closely so they dont burn, and the flavor difference is night and day.
  • Drizzle the glaze right before serving so the greens dont wilt, and save any extra glaze for drizzling over roasted vegetables or grilled pork.
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