Honey Balsamic Chicken Salad

My neighbor dropped off a basket of strawberries one Sunday morning, the kind that smell like actual fruit instead of refrigerated air. I had chicken thawing and a bottle of balsamic I'd been hoarding for something special. Twenty minutes later, I was tossing together what became my most-requested summer dish. The sweetness of the berries against the tangy glaze was so good I actually laughed out loud in my kitchen. Sometimes the best recipes aren't planned, they just happen when you trust what's in front of you.

I made this for a book club meeting once, mostly because I forgot until the last minute and needed something impressive that wouldn't keep me out of the conversation. Everyone went quiet for the first few bites, which is either the best compliment or very awkward. Turns out it was the former. Three people texted me that week asking for the recipe, and one friend now makes it every time she wants to impress a date.

Ingredients

• Boneless, skinless chicken breasts: The lean canvas for all that sweet and tangy flavor, and they cook fast on a hot grill without drying out if you watch them closely.
• Olive oil: Helps the marinade cling to the chicken and keeps everything moist during grilling.
• Balsamic vinegar (for marinade and glaze): The backbone of this dish, providing that deep, slightly sweet acidity that makes everything sing.
• Honey: Balances the sharpness of the vinegar and caramelizes beautifully when reduced into a glaze.
• Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine without competing.
• Mixed salad greens: I like a mix with some peppery arugula and tender spinach for contrast in both flavor and texture.
• Fresh strawberries: Make sure they're ripe and fragrant, the kind that actually taste like summer.
• Goat cheese: Creamy and tangy, it melts just slightly from the warm chicken and ties everything together.
• Toasted pecans or walnuts: Optional but highly recommended for that buttery crunch that makes each bite more interesting.
• Red onion: Thinly sliced so it adds sharpness without overwhelming, and the color is just pretty.

Instructions

Heat Up the Grill:

Get your grill or grill pan going over medium-high heat so it's ready when the chicken is done marinating. You want it hot enough to get those nice char marks without scorching.

Marinate the Chicken:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until everything's combined and slightly emulsified. Coat the chicken breasts evenly and let them sit for 10 minutes, though if you have time, an hour or two in the fridge makes them even better.

Make the Glaze:

While the chicken soaks up flavor, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer gently until it thickens and coats the back of a spoon, about 5 minutes, then pull it off the heat to cool.

Grill the Chicken:

Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to flip it too early. Let it rest for 5 minutes after cooking so the juices redistribute, then slice it thinly on a slight diagonal.

Build the Salad:

Spread the mixed greens across a big platter or divide them among individual plates. Scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top in a way that looks abundant and casual.

Finish and Serve:

Lay the sliced chicken over the salad and drizzle that gorgeous honey balsamic glaze generously over everything. Serve it right away while the chicken is still warm and the greens are crisp.

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There's something about the way the warm chicken barely wilts the greens underneath that makes this feel like more than just salad. My mom tried it last spring and said it reminded her of lunch at a cafe in Napa years ago, which might be the highest praise she's ever given anything I've cooked. Now when she visits, she requests it specifically, and I'm not complaining.

Make It Your Own

If goat cheese isn't your thing, crumbled feta works beautifully and adds a saltier punch. I've also added avocado slices when I have a ripe one sitting on the counter, and the creaminess plays really well with the acidity of the glaze. Some people like to add dried cranberries or blueberries when strawberries aren't in season, and honestly, any sweet fruit works as long as it's ripe. You can even swap the chicken for grilled shrimp if you're feeling fancy or just want something different.

Storing and Prepping Ahead

The glaze keeps in the fridge for up to a week and actually tastes better the next day after the flavors marry. You can grill the chicken a few hours ahead and slice it cold, though I prefer it at least room temperature when serving. Keep the greens and toppings separate until you're ready to eat, nobody wants soggy salad. If you're taking this to a potluck, transport everything in separate containers and assemble on site for maximum freshness and wow factor.

Pairing and Serving Ideas

This pairs beautifully with a crisp Sauvignon Blanc or a dry rosé if you're feeling summery. For a non-alcoholic option, sparkling water with a squeeze of lemon and a sprig of mint feels just right. I've served this as a main dish for lunch or a light dinner, but it also works as a starter before something heartier like pasta or risotto.

• Add a crusty baguette on the side to soak up any extra glaze.
• Double the glaze recipe because people will want to drizzle more on their plates.
• Try grilling extra chicken to toss into grain bowls or wraps the next day.

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This salad has become my go-to when I want to feel like I've got my life together without actually spending hours in the kitchen. I hope it shows up on your table as often as it does on mine.

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 penetration. Even 10 minutes of marinating will enhance the taste significantly.

→ Can I prepare this salad ahead of time?

Yes, you can prepare individual components in advance. Grill and slice the chicken, make the glaze, and chop vegetables up to 4 hours ahead. Assemble the salad just before serving to keep greens fresh and crisp.

→ What are good substitutions for goat cheese?

Feta cheese works wonderfully as a tangy alternative, or try crumbled blue cheese for a bolder flavor. For a creamier option, use fresh mozzarella or ricotta salata.

→ How do I know when the honey balsamic glaze is ready?

The glaze should reduce to about half its original volume and coat the back of a spoon. It will thicken further as it cools, so remove it from heat when it's slightly thinner than your desired consistency.

→ Can I use a different protein instead of chicken?

Absolutely. Grilled turkey breast, salmon, or shrimp work beautifully with this glaze. For a vegetarian version, try grilled portobello mushrooms or crispy tofu.

→ What wine pairs best with this salad?

A crisp Sauvignon Blanc complements the honey balsamic glaze perfectly. Other excellent pairings include Pinot Grigio, Vermentino, or a light rosé wine.