Pin This My neighbor handed me a basket of strawberries one June afternoon, more than I could possibly eat before they turned. I had chicken thawing and a bottle of balsamic vinegar I'd been meaning to use up. What started as fridge roulette turned into one of those accidental triumphs you end up making on repeat. The sweetness of the berries against the tang of the glaze was so unexpectedly right that I stopped mid-bite and actually laughed out loud.
I made this for a small dinner party once, plating it on a big wooden board instead of individual dishes. Everyone leaned in at the same time to photograph it before we even passed the forks. One friend asked if I'd taken a cooking class, and I just smiled and said the strawberries did all the work.
Ingredients
- Boneless, skinless chicken breasts: I pound mine to an even thickness so they cook uniformly and stay juicy, not rubbery.
- Olive oil: Use something you would dip bread into, not the dusty bottle from three years ago.
- Balsamic vinegar: The slightly sweet, syrupy kind makes the glaze shine, but any decent balsamic works.
- Honey: Local honey adds a floral note, though regular honey is perfectly fine and what I use most days.
- Salt and freshly ground black pepper: Freshly cracked pepper makes a real difference here, the pre-ground stuff just tastes like dust.
- Mixed salad greens: I love the peppery bite of arugula mixed with milder greens, but use whatever looks good at the store.
- Fresh strawberries: Hull them and slice them thin so every bite gets a little sweetness.
- Goat cheese: Creamy, tangy, and it crumbles beautifully over the greens without clumping.
- Toasted pecans or walnuts: Optional but highly recommended for crunch, I toast mine in a dry skillet until fragrant.
- Red onion: Slice it as thin as you can, it adds sharpness without overpowering the sweeter elements.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it is hot enough to get those beautiful char marks. If your pan is not hot enough, the chicken will steam instead of sear.
- 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. If you have time, let them marinate in the fridge for up to two hours, but ten minutes still delivers great flavor.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens and coats the back of a spoon, about 5 minutes. It will look thin at first but transforms into something glossy and luscious as it cools.
- 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 is not optional, it keeps all that moisture locked inside.
- Build the salad:
- Arrange the greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. I like a loose, casual pile rather than anything too fussy.
- Finish and serve:
- Lay the sliced chicken over the salad and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.
Pin This The first time I served this, my sister scraped her plate clean and then asked if there was more glaze. Now she requests this salad every time she visits, and I keep a jar of the glaze in my fridge just in case. It has become our unofficial summer ritual, the thing that means warm evenings and long conversations at the table.
Making It Your Own
I have swapped feta for goat cheese when that is what I had on hand, and it works beautifully with a saltier, crumblier texture. Avocado slices add a creamy richness that balances the acidity, and I have even tossed in fresh blueberries alongside the strawberries when they are in season. This salad is forgiving and adaptable, so trust your instincts and use what you love.
Pairing and Serving
A crisp Sauvignon Blanc is my go-to pairing, the citrus notes play perfectly with the honey and balsamic. If you are serving this as a starter, keep portions smaller and save the chicken for the main course. I have also made this for meal prep by keeping the components separate and assembling each serving fresh, it holds up surprisingly well for two days.
Storage and Leftovers
Store leftover chicken, greens, and toppings separately in airtight containers in the fridge, then assemble individual servings as needed. The glaze keeps for up to a week and is incredible on roasted vegetables or even vanilla ice cream if you are feeling adventurous.
- Rewarm the chicken gently in a skillet rather than the microwave to keep it tender.
- Do not dress the greens until you are ready to eat or they will wilt into sad little piles.
- Make a double batch of the glaze, you will thank yourself later when you are drizzling it on everything.
Pin This This salad has earned a permanent spot in my warm-weather rotation, and I hope it does the same for you. Make it once and you will understand why I keep coming back to it, strawberries and all.
Recipe FAQs
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor development. Even 10 minutes makes a difference, but longer marinating times allow the balsamic and honey to fully penetrate the meat.
- → Can I substitute the goat cheese?
Yes, feta cheese works wonderfully as a substitute if you prefer a different flavor profile or have dairy preferences. Both cheeses add a tangy creaminess that complements the honey balsamic glaze.
- → What's the best way to cook the chicken if I don't have a grill?
A grill pan on your stovetop works perfectly. Heat it to medium-high, then cook the marinated chicken for 6-7 minutes per side until golden and cooked through. You can also use a regular skillet, though you won't get the grill marks.
- → How do I get the glaze to the right consistency?
Simmer the balsamic vinegar and honey mixture over medium heat for about 5 minutes until it thickens and becomes syrupy. It will continue to thicken slightly as it cools, so remove it from heat when it coats a spoon lightly.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc is the ideal pairing. Its acidity and citrus notes complement the sweet honey balsamic glaze and fresh strawberries while cutting through the richness of the goat cheese.
- → Can I add other vegetables to this salad?
Absolutely. Avocado slices add wonderful richness, while cucumber, bell peppers, or candied walnuts enhance texture and flavor. Feel free to customize based on what's fresh and available.