Strawberry Balsamic Chicken Salad (Print Version)

Vibrant summer salad combining juicy grilled chicken, sweet strawberries, creamy feta, and tangy balsamic glaze on crisp mixed greens.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 oz total)
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 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for 8–10 minutes, stirring occasionally, until thickened. Remove from heat and allow to cool.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large platter or in individual bowls. Top with sliced strawberries, crumbled feta, toasted nuts if using, and red onion.
04 - Layer sliced chicken over the salad mixture.
05 - Drizzle with cooled balsamic glaze just before serving. Toss gently if desired.

# Expert Advice:

01 -
  • It comes together in half an hour but looks like you spent all afternoon on it.
  • The balsamic glaze transforms into something glossy and restaurant worthy with almost no effort.
  • Every bite has contrast, crunch, sweetness, tang, and it never gets boring.
  • It uses peak season strawberries in a way that feels special, not expected.
02 -
  • Don't skip letting the chicken rest, I cut into it once right away and all the juices ran out onto the cutting board.
  • The balsamic glaze thickens more as it cools, so take it off the heat when it's still slightly thinner than you want.
  • Use a sharp knife to slice the strawberries evenly so they lay flat and look prettier on the plate.
03 -
  • Toast your nuts in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn golden.
  • If you're serving this for guests, prep everything ahead and assemble it just before they arrive so the greens stay crisp.
  • A little flaky sea salt on top right before serving makes every flavor pop.
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