Pin it Last spring, I threw together this salad on a whim after finding a pint of strawberries going soft in the fridge. I had leftover chicken from the night before and a hunch that something sweet and tangy could pull it all together. That first drizzle of warm honey balsamic glaze over cool greens changed everything. Now it's my go-to whenever I need something that looks impressive but comes together fast.
I made this for a small backyard lunch last summer, and one of my friends kept asking what restaurant I ordered it from. She couldn't believe it was homemade, especially the glaze. I've since taught her how to make it, and now she texts me photos every time she puts it together. It's become our little tradition.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and soak in the marinade beautifully, so don't skip that step even if you're in a hurry.
- Olive oil: Helps the marinade cling to the chicken and adds a silky richness that balances the acidity of the vinegar.
- Balsamic vinegar: The backbone of both the marinade and the glaze, bringing that deep tangy sweetness that makes everything sing.
- Honey: Mellows the sharpness of the vinegar and caramelizes slightly on the grill for extra flavor.
- Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine without getting in the way.
- Mixed salad greens: I love using arugula, spinach, and baby kale for a mix of peppery, tender, and earthy bites.
- Fresh strawberries: They add a juicy sweetness that contrasts perfectly with the tangy glaze and creamy cheese.
- Goat cheese: Creamy, tangy, and just a little funky in the best way, it ties the whole salad together.
- Toasted pecans or walnuts: Optional but highly recommended for that crunchy, nutty richness.
- Red onion: Thinly sliced so it adds a sharp bite without overpowering the delicate flavors.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot and ready when the chicken is done marinating. A properly heated grill gives you those beautiful char marks and keeps the chicken juicy.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. Even this short marinating time makes a noticeable difference in flavor and tenderness.
- Make the glaze:
- While the chicken marinates, combine balsamic vinegar and honey in a small saucepan over medium heat and simmer until it thickens into a syrupy glaze, about 5 minutes. Let it cool slightly so it coats the salad instead of running off.
- Grill the chicken:
- Cook the chicken for 6 to 7 minutes per side until fully cooked and the juices run clear, then let it rest for 5 minutes before slicing thinly. Resting keeps all those flavorful juices inside instead of spilling onto your cutting board.
- Build the salad:
- Arrange the greens on a large platter or individual plates, then top with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if using. I like to scatter everything evenly so each bite has a little of everything.
- Finish and serve:
- Place the sliced chicken on top of the salad and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.
Pin it The first time I brought this to a potluck, someone asked if I'd picked it up from that new bistro downtown. I just smiled and said I'd share the recipe. That moment reminded me that homemade doesn't have to mean rustic or simple, sometimes it just means made with care.
Making It Your Own
If goat cheese isn't your thing, crumbled feta works beautifully and brings a saltier edge. I've also swapped strawberries for sliced peaches in late summer when they're at their peak, and the result is just as stunning. You can even grill the fruit for a minute to caramelize the sugars if you're feeling adventurous.
Storing and Prepping Ahead
You can marinate the chicken up to two hours ahead and keep it in the fridge until you're ready to grill. The glaze also stores well in a sealed jar for up to a week, so I often make a double batch and use it on roasted vegetables or drizzled over grilled pork. Just keep the salad components separate until serving so nothing gets soggy.
Serving Suggestions
This salad shines as a light lunch on its own, but it also makes an elegant starter for a dinner party. I've served it alongside crusty bread and a chilled glass of Sauvignon Blanc, and it never disappoints.
- Add avocado slices for extra creaminess and healthy fats.
- Toss in some cooked quinoa or farro to make it even more filling.
- A handful of fresh basil or mint leaves adds a bright herbal note that pairs beautifully with the strawberries.
Pin it This salad has a way of turning an ordinary weeknight into something special without any extra effort. I hope it becomes a favorite in your kitchen the way it has in mine.
Common Questions
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Slice it just before serving or warm it gently before plating.
- → What's the best way to grill chicken breasts without drying them out?
Pound the chicken breasts to even thickness, marinate for at least 10 minutes, and grill over medium-high heat for 6-7 minutes per side. Let them rest for 5 minutes after grilling to retain moisture.
- → Can I make the honey balsamic glaze in advance?
Absolutely. The glaze can be made up to 3 days ahead and stored in a glass jar in the refrigerator. Bring it to room temperature or warm slightly before drizzling over the salad.
- → What are good substitutes for goat cheese?
Feta cheese works wonderfully as a substitute, offering similar tanginess. You could also use crumbled blue cheese, ricotta salata, or fresh mozzarella for different flavor profiles.
- → Is this salad gluten-free?
Yes, all core ingredients are naturally gluten-free. Always verify that your honey, vinegar, and any processed items are certified gluten-free to avoid cross-contamination.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc complements the sweetness of the strawberries and honey glaze beautifully. Pinot Grigio or a light Riesling are also excellent choices.