Strawberry Balsamic Chicken Salad (Printable)

Vibrant summer salad with grilled chicken, fresh strawberries, feta cheese, and homemade balsamic glaze over crisp greens.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.6 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup toasted pecans or walnuts, optional
10 - ½ small red onion, thinly sliced

→ Balsamic Glaze

11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey

# Steps:

01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, reduce to low, and simmer for 8 to 10 minutes, stirring occasionally, until mixture thickens. Remove from heat and allow to cool completely.
02 - Rub chicken breasts thoroughly with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes, then slice into ¼-inch strips.
03 - Arrange mixed greens evenly on a large platter or distribute among individual serving bowls as the foundation layer.
04 - Top greens with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thin red onion slices in an aesthetically pleasing arrangement.
05 - Arrange warm sliced chicken evenly over the salad components.
06 - Drizzle cooled balsamic glaze over the salad immediately before serving. Toss gently if desired to distribute flavors evenly.

# Chef’s Tips:

01 -
  • It tastes fancy but comes together faster than ordering takeout, perfect for when you want to impress without the stress.
  • The balsamic glaze adds restaurant quality flavor with just two ingredients and ten minutes of patience.
  • You can prep the components ahead and assemble right before serving, so its ideal for gatherings or meal prep.
  • Every bite delivers contrast: creamy, crunchy, sweet, savory, and tangy all at once.
02 -
  • Do not skip resting the chicken after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Let the balsamic glaze cool completely before drizzling or it will wilt your greens into a soggy mess within seconds.
  • Toast the nuts in a dry pan over medium heat and watch them constantly because they go from golden to burnt in under a minute.
03 -
  • Make a double batch of balsamic glaze and store it in a squeeze bottle in the fridge for up to two weeks, it transforms any salad or roasted vegetables instantly.
  • If your strawberries are not perfectly ripe, toss them with a pinch of sugar ten minutes before assembling to draw out their sweetness.
  • Use a meat thermometer to check the chicken instead of guessing, it guarantees juicy results every single time.
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