Strawberry Balsamic Chicken Salad

Last June, my neighbor knocked on the door holding a basket overflowing with strawberries from her garden. I had chicken thawing and greens wilting in the crisper, so I tossed everything together with whatever was in the pantry. That improvised lunch turned into something I crave every warm evening now. The sweetness of ripe berries against salty feta and tangy balsamic feels like capturing summer in a bowl.

I brought this salad to a potluck once, worried it seemed too simple next to casseroles and pasta bakes. By the end of the night, three people had texted asking for the recipe. One friend admitted she never thought fruit belonged in salad until that evening. Now she makes it every time strawberries go on sale, swapping in whatever greens look freshest at the market.

Ingredients

• Boneless, skinless chicken breasts (300 g total): These cook quickly and slice beautifully, but pounding them to even thickness ensures they stay juicy instead of drying out on one end.
• Olive oil (1 tablespoon): A light coating helps the seasoning stick and prevents the chicken from sticking to the pan or grill.
• Salt (1 teaspoon), black pepper (½ teaspoon), garlic powder (½ teaspoon): Simple seasoning lets the balsamic and strawberries shine without competing flavors.
• Mixed salad greens (120 g): I like a blend with arugula for peppery bite and spinach for tenderness, but use whatever looks vibrant and crisp.
• Fresh strawberries (200 g): Choose berries that smell sweet at the stem end, they should be firm but not rock hard or they will taste like nothing.
• Crumbled feta cheese (100 g): The briny, creamy chunks are essential for balancing the sweetness, and I always buy block feta to crumble myself because pre-crumbled can taste chalky.
• Pecans or walnuts (50 g, toasted): Toasting them in a dry skillet for a few minutes unlocks nutty flavor and adds crunch that makes every bite more interesting.
• Red onion (½ small): Slice it paper thin and soak in cold water for five minutes if raw onion usually bothers you, it mellows the sharpness.
• Balsamic vinegar (80 ml) and honey (1 tablespoon): This duo reduces into a glossy glaze that clings to every ingredient instead of pooling at the bottom of the bowl.

Instructions

Make the balsamic glaze:

Pour balsamic vinegar and honey into a small saucepan and bring it to a boil over medium high heat. Lower the heat and let it simmer gently for 8 to 10 minutes, stirring now and then, until it coats the back of a spoon and smells sweet and tangy.

Season and cook the chicken:

Rub the chicken breasts all over with olive oil, then sprinkle evenly with salt, pepper, and garlic powder. Heat a grill pan or skillet over medium high heat and cook the chicken for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing into thin strips.

Build the salad base:

Spread the mixed greens across a large platter or divide them among individual bowls. Scatter the sliced strawberries, crumbled feta, toasted nuts, and red onion slices over the greens in an even layer.

Add the chicken:

Arrange the warm sliced chicken on top of the salad, letting the pieces overlap slightly. The residual heat will gently wilt the greens underneath just enough to soften them.

Finish with glaze:

Drizzle the cooled balsamic glaze in a zigzag pattern over everything just before serving. If you like your salads tossed, use tongs to gently combine, but I prefer it layered so every forkful is a little different.

Save

One evening I made this for myself after a long week and sat outside as the sun went down. The first bite, cold and bright and a little indulgent, felt like permission to slow down. It reminded me that taking care of yourself does not have to be complicated or time consuming, just intentional.

How to Store and Serve Leftovers

I learned the hard way to keep the components separate if I am not serving everything at once. Store the cooked sliced chicken, washed greens, prepped toppings, and balsamic glaze in separate airtight containers in the fridge for up to two days. Assemble individual portions as needed so the greens stay crisp and the feta does not get slimy. The glaze thickens in the fridge but loosens again at room temperature or with a few seconds in the microwave.

Swaps and Substitutions

This salad is forgiving and adaptable to whatever you have on hand or need to use up. Swap goat cheese for feta if you want something tangier and creamier, or try blue cheese if you like bold flavor. If strawberries are not in season, use sliced peaches, fresh figs, or even dried cranberries. For a vegetarian version, skip the chicken and add roasted chickpeas or grilled halloumi instead.

Pairing and Serving Suggestions

This salad shines as a light dinner on its own, but it also works beautifully as a starter before grilled fish or pasta. I have served it alongside crusty bread and white wine for casual summer gatherings, and it always disappears first. If you are making it for a crowd, double the glaze because people always want extra to drizzle over their second helping.

• Serve with chilled Sauvignon Blanc, rose, or sparkling water with lemon.
• Add a side of garlic bread or focaccia to make it more filling.
• For brunch, top with a poached egg and skip the chicken entirely.

Save

This salad taught me that the best recipes are not the ones that require fancy techniques or hard to find ingredients. They are the ones you can make on a whim and still feel proud to share.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prep components individually. Cook and slice the chicken, prepare the greens and toppings, and store separately in airtight containers for up to 24 hours. Make the balsamic glaze up to 3 days in advance. Assemble just before serving to keep greens crisp.

→ What's the best way to grill chicken breasts without drying them out?

Pound chicken breasts to even thickness (about ¾ inch) before grilling. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes after cooking, which allows juices to redistribute, keeping the meat tender and moist.

→ Can I substitute the feta cheese?

Absolutely. Goat cheese offers a creamier flavor and tanginess, while blue cheese provides a bolder taste. For a milder option, use ricotta salata. Adjust quantities based on personal preference for cheese intensity in your salad.

→ How do I make the balsamic glaze thicker?

Simmer the balsamic vinegar and honey for 8-10 minutes until it reduces and coats the back of a spoon. If it's too thin, continue simmering. If overdone, whisk in a teaspoon of water to adjust consistency. It thickens more as it cools.

→ Is this salad vegetarian-friendly?

Yes. Simply omit the chicken and add extra toasted nuts, chickpeas, or crispy tofu for protein. The balsamic glaze, feta, strawberries, and greens create a satisfying vegetarian main course with complete nutritional balance.

→ What wines pair well with this salad?

Crisp Sauvignon Blanc complements the tangy balsamic and fresh strawberries beautifully. Chilled rosé works well for its light acidity and fruit-forward notes. Both wines balance the richness of feta and grilled chicken perfectly.