Save It There's something about summer grilling that makes even the simplest meal feel like an event. I learned this the hard way one July afternoon when I threw together whatever was in my fridge—chicken, strawberries, some goat cheese—and the combination just worked. The warm chicken meeting cold berries and the unexpected sweetness of balsamic glaze taught me that sometimes the best dishes arrive without a plan.
I served this to friends who claimed they didn't eat salads, and they asked for the recipe before dessert. There was something about the way the warm and cold elements played against each other, and how the pecans added this unexpected crunch, that made everyone slow down and actually taste what they were eating.
Ingredients
- Boneless, skinless chicken breasts (2): Look for ones that are roughly the same thickness so they cook evenly; if one is noticeably thicker, butterfly it or pound it gently to level it out.
- Olive oil (1 tablespoon): This carries the marinade into the chicken and prevents sticking on the grill.
- Balsamic vinegar (1 tablespoon plus 1/4 cup): The small amount in the marinade adds tang; the larger amount becomes your glaze and transforms entirely when reduced.
- Honey (1 teaspoon plus 2 tablespoons): The initial teaspoon balances the marinade, while the glaze honey creates a glossy, caramelized finish.
- Salt and freshly ground black pepper: Season the chicken generously; this is your only chance to season it before grilling.
- Mixed salad greens (6 cups): Use whatever feels fresh that day—the mix of textures and slight bitterness from arugula or kale makes the dish less one-note.
- Fresh strawberries (1 cup, hulled and sliced): Slice them just before serving so they don't weep and turn your greens soggy.
- Goat cheese (1/2 cup, crumbled): Cold goat cheese against warm chicken is where the magic happens; don't skip this.
- Toasted pecans or walnuts (1/4 cup): Toasting them yourself changes everything, bringing out oils and depth that raw nuts won't give you.
- Red onion (1/4 small, thinly sliced): The sharp bite cuts through richness and adds color that makes the whole salad more alive.
Instructions
- Get your grill ready:
- Heat your grill or grill pan to medium-high heat for about 5 minutes—you want it hot enough that a drop of water sizzles immediately on the grates.
- Coat the chicken:
- Whisk together olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, salt, and pepper in a small bowl. Pat the chicken breasts dry first so the marinade actually sticks, then rub them all over generously. Let them sit for 10 minutes while you work on the glaze.
- Make the glaze:
- Pour 1/4 cup balsamic vinegar and 2 tablespoons honey into a small saucepan over medium heat. You'll notice it starts to bubble gently after a minute or two. Let it simmer until it darkens and thickens, about 5 minutes—it should coat the back of a spoon and smell almost caramelized. Remove it from heat and let it cool while you grill.
- Grill the chicken:
- Place the chicken on the hot grill and don't move it for 6–7 minutes; you want those gorgeous char marks. Flip once and cook the other side for another 6–7 minutes until the juices run clear when you cut into the thickest part. Let it rest on a cutting board for 5 minutes before slicing—this keeps it tender and juicy.
- Build your salad:
- Arrange the greens on a platter or individual plates. Scatter strawberries, goat cheese, red onion, and toasted nuts over the top, but leave some space in the center for the warm chicken.
- Finish and serve:
- Lay the warm sliced chicken across the top and drizzle everything generously with the cooled glaze. Serve immediately so the chicken is still warm against the cool greens.
Save It The moment I realized this salad was special came when my grandmother asked me to make it again for her book club. She said it felt elegant enough for guests but easy enough that she wasn't stressed in the kitchen, and honestly, that's the highest compliment I've ever received for a recipe.
Why This Combination Works
Sweet berries and creamy cheese against tender grilled chicken might sound fancy, but it's actually one of the most natural combinations your palate can understand. The balsamic glaze acts like a bridge, pulling flavors together and adding a savory complexity that keeps the salad from tasting too light or summery. Every element earns its place.
Timing and Flexibility
The beauty of this recipe is that you can scale it up for eight people or down for two without changing much. If you're short on time, you can skip the marinade entirely and just season the chicken with salt and pepper—it'll still be good, though marinating really does make a difference. The glaze can be made up to two days ahead, which means you can grill and assemble in minutes.
Small Variations That Matter
This salad adapts beautifully to what you have on hand and what the season offers. In early summer when berries are peak, use more strawberries and less cheese. If goat cheese isn't available or you want something different, crumbled feta or creamy burrata work wonderfully. Some nights I add avocado slices for richness, other times I skip the nuts if I'm short on time.
- Toast your own nuts from raw if you can—the smell alone makes everything taste better.
- If you don't have a grill, a hot cast-iron skillet or grill pan works just fine and gives you similar char marks.
- Pair this with a crisp white wine like Sauvignon Blanc to echo the freshness of the berries and greens.
Save It There's something deeply satisfying about a salad that feels both nourishing and indulgent at the same time. This one has become my go-to for when I want to feel like I've made something special without making something complicated.
Recipe FAQs
- → How do I marinate the chicken for best flavor?
Whisk olive oil, balsamic vinegar, honey, salt, and black pepper together, then coat the chicken breasts evenly. Let them sit for at least 10 minutes or up to 2 hours in the fridge.
- → Can I use a different type of cheese?
Yes, feta can be substituted for goat cheese to provide a similar creamy and tangy note.
- → What nuts work best in this salad?
Toasted pecans or walnuts add a pleasant crunch and complement the sweetness of the strawberries and glaze.
- → How is the honey balsamic glaze prepared?
Combine balsamic vinegar and honey in a saucepan, simmer over medium heat until thickened and syrupy, about 5 minutes, then let it cool before drizzling.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, but always check labels if using store-bought products.
- → Can this be made without a grill?
A grill pan or stovetop skillet can be used to cook the chicken, ensuring it is evenly cooked and juicy.