Save to Pinterest My neighbor handed me a basket of strawberries one June afternoon, more than I could possibly eat before they went soft. I had chicken thawing and a bottle of balsamic vinegar I'd been meaning to use up. What started as a way to avoid waste turned into something I now crave every time the weather warms. The sweetness of the berries against the tang of goat cheese, the way the glaze catches the light on the plate, it all just works.
I made this for a small dinner party once, plating each salad individually while my friends sat outside with wine. When I brought the dishes out, the table went quiet for a moment, then someone said it looked too pretty to eat. But they did eat it, every bite, and one friend asked if I'd teach her how to make the glaze. I did, right there in the kitchen after dessert, and now she makes it for her own gatherings.
Ingredients
- Boneless, skinless chicken breasts: I prefer thinner breasts or pounded to even thickness so they cook uniformly and stay juicy on the grill.
- Olive oil: A good quality oil adds richness to the marinade and keeps the chicken from sticking to the grill.
- Balsamic vinegar: Use a decent bottle, not the cheapest one, the flavor concentrates when you reduce it and poor quality vinegar turns bitter.
- Honey: This balances the acidity and caramelizes beautifully on the chicken, creating those lovely grill marks.
- Salt and freshly ground black pepper: Simple seasoning is all you need here, let the glaze and toppings do the talking.
- Mixed salad greens: I like a blend with peppery arugula and tender spinach for contrast, but any spring mix works.
- Fresh strawberries: Choose berries that are firm and fragrant, the sweetness is essential to this salad.
- Goat cheese: The creamy tang cuts through the sweetness and adds a luxurious texture that melts slightly from the warm chicken.
- Toasted pecans or walnuts: Toasting them yourself takes three minutes and makes all the difference, they add crunch and a nutty depth.
- Red onion: Slice it as thin as you can, the sharpness mellows when it sits with the other ingredients.
Instructions
- Heat the Grill:
- Preheat your grill or grill pan to medium high heat, making sure the grates are clean and lightly oiled. You want it hot enough to sear the chicken and create those caramelized lines.
- Marinate the Chicken:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until smooth. Coat the chicken breasts evenly and let them sit for 10 minutes at room temperature, though longer in the fridge is even better if you have the time.
- Make the Glaze:
- While the chicken rests, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer gently, stirring occasionally, until it thickens to a syrupy consistency, about 5 minutes, then remove from heat and let it cool slightly.
- Grill the Chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees and the juices run clear. Let it rest for 5 minutes before slicing thinly against the grain.
- Assemble the Salad:
- Arrange the mixed greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Lay the sliced chicken over everything and drizzle generously with the honey balsamic glaze.
- Serve:
- Serve immediately while the chicken is still warm and the glaze is glossy. Pass extra glaze at the table for anyone who wants more.
Save to Pinterest There was a Sunday last spring when I made this for myself, no one else around, just me and a book on the back porch. The strawberries were at their peak, the chicken turned out perfectly, and I remember thinking that taking care of yourself with good food doesn't have to be complicated. Sometimes it just needs to taste like sunshine and feel like you have your life together, even if it's only for thirty five minutes.
Choosing Your Greens
I learned the hard way that not all greens hold up the same way under warm chicken and glaze. Delicate lettuces wilt instantly, turning sad and soggy, while heartier greens like arugula and baby kale keep their structure and add a peppery bite that stands up to the sweetness. Spinach falls somewhere in between, tender but sturdy enough if you dress the salad just before serving. Mix textures and flavors, and don't be afraid to toss in whatever looks good at the market.
Making It Ahead
You can marinate the chicken up to two hours in advance, and the glaze keeps in the fridge for a week, which makes this salad incredibly easy to pull together on busy nights. I often grill extra chicken and store it separately, then assemble individual salads throughout the week for quick lunches. The key is keeping components separate until you're ready to eat, so the greens stay crisp and the cheese doesn't get lost in the dressing.
Variations and Swaps
This salad is forgiving and adaptable, which is why it's become a template I return to again and again. Feta works beautifully in place of goat cheese if you want something a little saltier, and I've used blueberries or sliced peaches when strawberries weren't in season. Avocado adds creaminess, grilled peaches bring smokiness, and a handful of fresh basil or mint can shift the whole flavor profile.
- Try adding crispy prosciutto or bacon for a salty, savory crunch that complements the sweetness.
- Swap the nuts for toasted sunflower seeds if you need a nut free version that still has texture.
- Drizzle with a little extra virgin olive oil alongside the glaze for added richness and a silky finish.
Save to Pinterest This salad has become my go to when I want something that feels special without the stress. It reminds me that good food doesn't need to be complicated, just thoughtful and made with ingredients that make you smile.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can grill the chicken and prepare the glaze several hours in advance. Store them separately and refrigerate. Assemble the salad just before serving to keep greens fresh and crisp. The honey balsamic glaze can be made up to 3 days ahead.
- → What are good substitutes for goat cheese?
Feta cheese works beautifully as a direct substitute with a slightly tangier flavor. Ricotta salata offers a firmer texture, while blue cheese adds boldness. Burrata provides creaminess similar to goat cheese, though it's milder in flavor.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part. Alternatively, pierce the thickest section with a knife—juices should run clear with no pink remaining.
- → Can I make this without a grill?
Absolutely. Use a grill pan on the stovetop over medium-high heat, or pan-sear the chicken in a skillet with a bit of oil. You can also roast marinated chicken breasts in a 400°F oven for 20-25 minutes until cooked through.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the honey balsamic glaze beautifully. Pinot Grigio and lighter Chardonnays also work well. If you prefer reds, a light Pinot Noir won't overpower the delicate flavors of the salad.
- → How long can marinated chicken sit before grilling?
For food safety, marinated chicken shouldn't sit at room temperature for more than 2 hours. Refrigeration allows for longer marinating—up to 24 hours is ideal for deeper flavor development. Always marinate in an airtight container.