Honey Balsamic Chicken Salad

The kitchen was too warm that June afternoon, but I opened all the windows and decided to make something that tasted like summer without turning on the oven. I had a bag of greens wilting slightly in the crisper, leftover goat cheese from a party, and chicken breasts I needed to use. What started as fridge cleanout became one of those meals I still crave when the weather turns sticky and I want dinner to feel effortless and bright.

I made this for my sister when she visited that summer, and she kept going back for more goat cheese and strawberries, barely touching the chicken. We sat on the porch with our bowls and she told me it tasted like something you'd pay too much for at a cafe. That comment made me feel like I'd finally cracked the code on weeknight cooking that still felt special.

Ingredients

• Boneless, skinless chicken breasts: They cook quickly on the grill and soak up the marinade beautifully, just pound them lightly if they are uneven so they cook at the same rate.
• Olive oil: Helps the marinade stick and keeps the chicken from drying out on the hot grill.
• Balsamic vinegar: Used twice in this recipe for good reason, it brings acidity and depth that balances the sweetness of honey and strawberries.
• Honey: A little goes into the marinade and more into the glaze, creating layers of sweetness that never feel cloying.
• Salt and black pepper: Simple but essential, they wake up the chicken and keep the salad from tasting flat.
• Mixed salad greens: A blend of arugula, spinach, and baby kale adds color and texture, but any sturdy greens work fine.
• Fresh strawberries: Slice them thin so every bite has a little fruity sweetness, they soften slightly under the warm chicken which is lovely.
• Goat cheese: Creamy and tangy, it crumbles easily and melts just enough when it touches the warm chicken.
• Toasted pecans or walnuts: Optional but worth it for crunch, toast them in a dry skillet until fragrant to bring out their flavor.
• Red onion: Slice it as thin as you can manage, the sharpness mellows when it mingles with the glaze.

Instructions

Preheat the grill:

Get your grill or grill pan to medium high heat so it is ready when the chicken finishes marinating. A hot surface gives you those nice char marks without drying out the meat.

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 more time, let them marinate in the fridge for up to two hours for even deeper flavor.

Make the glaze:

While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat and simmer until it thickens into a syrup, about 5 minutes. It should coat the back of a spoon and smell sweet and tangy, then let it cool while you grill.

Grill the chicken:

Place the chicken on the hot grill and cook for 6 to 7 minutes per side until juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices stay inside instead of running all over your cutting board.

Assemble the salad:

Spread the greens on a large platter or divide among individual plates, then scatter strawberries, goat cheese, red onion, and toasted nuts over the top. Arrange the sliced chicken on top and drizzle everything generously with the honey balsamic glaze, then serve immediately while the chicken is still warm.

Save

The first time I brought this to a potluck, someone asked if I catered it. I laughed because I had made it in under 40 minutes that morning, still in my pajamas. It is funny how a few good ingredients and a shiny glaze can trick people into thinking you worked much harder than you did.

Choosing Your Greens

I like a mix that has some bite to it, so arugula and baby kale hold up well under the warm chicken and do not wilt into mush. Spinach is fine if that is what you have, but avoid delicate lettuces like butter lettuce unless you are serving immediately. Sturdy greens also make better leftovers if you pack this for lunch the next day.

Getting the Glaze Right

The glaze should be thick enough to cling to the chicken and greens but still pourable, not gummy or sticky. I learned the hard way that walking away from the saucepan means it can go from perfect to burnt in seconds, so stay close and stir occasionally. If it reduces too much, whisk in a teaspoon of water at a time until it loosens up.

Make It Your Own

This salad is forgiving and loves substitutions, so do not stress if you are missing something. Feta works beautifully in place of goat cheese, and blueberries or sliced peaches can stand in for strawberries depending on the season. I have added avocado slices when I had them and it made the whole thing feel even more luxurious.

• Try grilled peaches in late summer for a smoky sweet twist.
• Swap the nuts for sunflower seeds if you need a nut free version.
• Add a handful of fresh basil or mint for an herby brightness that cuts through the richness.

Save

This salad has become my answer to when I want something that feels special without a lot of fuss. It tastes like summer no matter what month it is.

Recipe FAQs

→ Can I prepare this salad ahead of time?

You can grill and slice the chicken up to 4 hours in advance, and prepare the glaze the day before. Assemble the salad just before serving to keep the greens crisp and fresh.

→ What can I substitute for goat cheese?

Feta cheese works wonderfully as a tangy alternative. For a creamier option, try crumbled blue cheese or burrata. Ricotta salata also pairs nicely with the honey balsamic flavors.

→ How do I get the glaze to thicken properly?

Simmer the balsamic vinegar and honey mixture over medium heat for about 5 minutes, stirring occasionally. It should reduce by half and coat the back of a spoon. It continues to thicken as it cools.

→ What temperature should the chicken reach?

Grill chicken until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. This ensures it's fully cooked while remaining juicy. Let it rest 5 minutes before slicing.

→ Can I use a different protein instead of chicken?

Absolutely. Grilled turkey breast, salmon, or even shrimp work beautifully with this glaze. Adjust cooking times accordingly—grilled vegetables like portobello mushrooms are excellent vegetarian options too.

→ Is this salad naturally gluten-free?

Yes, all main ingredients are gluten-free. Always verify that your balsamic vinegar and any packaged ingredients are certified gluten-free, as some products may contain hidden gluten.