Honey Balsamic Chicken Salad (Printable Version)

Juicy grilled chicken, sweet strawberries, creamy goat cheese, and honey balsamic glaze on fresh mixed greens.

# 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, baby kale)
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup crumbled goat cheese
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

# Step-by-Step Guide:

01 - Set grill or grill pan to medium-high heat and allow to reach proper temperature.
02 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Coat chicken breasts evenly and let sit for 10 minutes.
03 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and cool.
04 - Place marinated chicken on grill and cook 6-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
05 - Arrange mixed greens on a large platter or individual plates. Layer with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if desired.
06 - Position sliced chicken atop salad and drizzle generously with honey balsamic glaze.
07 - Plate immediately and enjoy.

# Expert Tips:

01 -
  • It tastes fancy but comes together faster than ordering takeout, and you can prep most of it while the chicken marinates.
  • The honey balsamic glaze is dangerously good and you will find yourself drizzling it on everything for the next week.
  • It works as a full meal or a show-off starter, and nobody ever guesses how simple it actually is.
02 -
  • Do not skip resting the chicken after grilling, I learned this the hard way when I sliced into it immediately and watched all the juices run onto the cutting board.
  • The glaze will continue to thicken as it cools, so take it off the heat when it still looks slightly thin or it will turn into sticky candy.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy all the way through.
  • Toast your nuts in a dry skillet over medium heat until fragrant, it takes three minutes and transforms them from flat to deeply nutty and addictive.
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