Honey Balsamic Chicken Salad (Printer View)

Vibrant salad with grilled chicken, strawberries, goat cheese, and honey balsamic glaze over 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
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup goat cheese, crumbled
10 - 1/4 cup toasted pecans or walnuts
11 - 1/4 small red onion, thinly sliced

→ Honey Balsamic Glaze

12 - 1/4 cup balsamic vinegar
13 - 2 tablespoons honey

# Method Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly in the marinade and let sit for 10 minutes.
03 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool.
04 - Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, goat cheese, red onion, and toasted nuts.
06 - Place sliced chicken on top of the salad. Drizzle generously with the honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • The sweet-tangy glaze does all the work, turning simple ingredients into something memorable.
  • Leftovers actually taste better the next day once the flavors meld together.
  • You can swap out almost any ingredient and it still works beautifully.
02 -
  • The glaze will look thin while hot but thickens dramatically as it cools, so pull it off the heat when it's still a bit runny.
  • Letting the chicken rest before slicing is non-negotiable unless you want all the juices running onto your cutting board instead of staying in the meat.
  • Don't dress the greens ahead of time or they'll wilt into sad mush, always add the glaze at the last possible moment.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and stay tender.
  • Taste the glaze before drizzling, if it's too tart add another teaspoon of honey, if too sweet add a splash more vinegar.
  • Use a sharp knife to slice the chicken thinly and at an angle for the most tender, elegant pieces.
  • If you don't have a grill, a hot cast iron skillet works just as well and gives you similar caramelization.
Return