Save My neighbor brought over a bowl of this salad one Saturday in June, and I ate it standing barefoot in my kitchen, completely absorbed. The sweetness of the strawberries against the salty feta, the way the balsamic clung to the chicken, it was one of those rare dishes that feels both elegant and effortless. I asked for the recipe immediately, and she laughed and said she'd been making it every week since strawberry season started. Now I do the same.
I made this for a small dinner party last summer, plating it on a big white platter with the chicken fanned across the top. Everyone went quiet for a moment when I brought it out, and then someone said it looked too pretty to eat. We ate it anyway, of course, and I watched people go back for seconds, scraping up every bit of glaze left on their plates. It became my go to whenever I want to impress without actually stressing.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay tender if you don't overdo them, and slicing them thinly after resting makes every bite more delicate.
- Olive oil: Just enough to help the seasoning stick and keep the chicken from drying out on the grill.
- Salt, black pepper, and garlic powder: Simple seasoning that lets the balsamic and strawberries shine without competing.
- Mixed salad greens: A blend with arugula adds a peppery bite that balances the sweetness beautifully.
- Fresh strawberries: Use the ripest ones you can find, their natural sugar is what makes this salad sing.
- Crumbled feta cheese: Salty, tangy, creamy, it ties the whole dish together and I always add a little extra.
- Pecans or walnuts: Toasting them for a few minutes makes them nutty and fragrant, and the crunch is essential.
- Red onion: Sliced paper thin, it adds sharpness without overwhelming, soak it in cold water if you want it milder.
- Balsamic vinegar: Reducing it concentrates the flavor into something syrupy and sweet, almost like a dessert sauce.
- Honey: A spoonful smooths out the acidity and helps the glaze thicken as it simmers.
Instructions
- Make the glaze:
- Pour the balsamic vinegar and honey into a small saucepan and bring it to a gentle boil, then lower the heat and let it simmer until it coats the back of a spoon. The smell will fill your kitchen, sweet and tangy, and you'll want to drizzle it on everything.
- Season and cook the chicken:
- Rub the chicken breasts all over with olive oil, salt, pepper, and garlic powder, then cook them in a hot grill pan or skillet until they're golden and cooked through. Let them rest before slicing so the juices settle back in.
- Build the salad base:
- Spread the greens across a large platter or divide them into bowls, then scatter the sliced strawberries, feta, toasted nuts, and red onion over the top. It should look abundant and a little wild.
- Add the chicken:
- Lay the sliced chicken over the salad in overlapping pieces, letting it sit right in the center where everyone can see it.
- Finish with the glaze:
- Drizzle the cooled balsamic glaze back and forth across the entire salad, letting it pool in little spots. Toss it gently at the table or let everyone do it themselves.
Save One evening I made this for myself after a long week, and I ate it on the porch with a glass of cold wine while the sun went down. It wasn't fancy or planned, just good food and quiet air, and I remember thinking this is exactly what I needed. Sometimes a salad is more than a salad.
How to Get the Chicken Just Right
The key is high heat and not moving the chicken around too much. Let it sear on one side until it releases easily, then flip it once and finish cooking. If your breasts are thick, you can pound them gently to even them out, or butterfly them so they cook faster and stay juicy. A meat thermometer is your friend here, pull them off at 165 degrees and they'll be perfect.
Picking the Best Strawberries
Look for berries that are deep red all the way to the stem, with no white or green shoulders. They should smell sweet even from a distance. I buy mine at the farmers market in late spring when they're at their peak, and the difference between those and the off season ones is night and day. If your strawberries aren't quite ripe, toss them with a pinch of sugar and let them sit for ten minutes.
Making It Your Own
This salad is forgiving and adaptable. I've swapped goat cheese for feta when that's what I had, added sliced avocado for creaminess, and tossed in fresh basil or mint when I felt like it. Once I used blackberries instead of strawberries and it was just as good. You can also grill the chicken the night before and serve it cold, or skip it entirely and add chickpeas for a lighter version.
- Try adding a handful of arugula or baby kale for extra bite.
- A few toasted sunflower seeds work if you need a nut free option.
- Leftover glaze keeps in the fridge for a week and is amazing on roasted vegetables.
Save This salad has become one of those recipes I make without thinking, the kind that feels like a gift every time. I hope it brings you as much joy as it's brought me.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can prepare components in advance. Grill and slice the chicken, make the balsamic glaze, and chop vegetables up to 4 hours ahead. Store separately in airtight containers. Assemble the salad just before serving to keep greens crisp.
- → What temperature should the chicken reach?
Grill or pan-sear chicken until it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. This typically takes 6-7 minutes per side for boneless, skinless breasts.
- → How do I make a thicker balsamic glaze?
Simmer the balsamic vinegar and honey mixture for 10-12 minutes instead of 8-10 minutes for a thicker consistency. It will continue to thicken as it cools. If it becomes too thick, thin it with a teaspoon of water.
- → Are there protein alternatives to chicken?
Absolutely. Grilled turkey breast, salmon, or shrimp work wonderfully. For vegetarian options, use roasted chickpeas, toasted nuts, or grilled halloumi cheese to maintain the protein content and substance.
- → Can I use frozen strawberries?
Fresh strawberries are recommended for optimal texture and flavor. If using frozen, thaw them completely and drain excess liquid to prevent the salad from becoming soggy.
- → What wines pair well with this dish?
The bright acidity of Sauvignon Blanc complements the balsamic and strawberries beautifully. Chilled rosé or a light Pinot Grigio also work well. Avoid full-bodied wines that might overpower the delicate flavors.