Honey Balsamic Chicken Salad (Printable Version)

Grilled chicken paired with strawberries, goat cheese, nuts, and honey balsamic glaze over mixed greens.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon balsamic vinegar
04 - 1 teaspoon honey
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad

07 - 6 cups mixed salad greens (arugula, spinach, baby kale)
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup goat cheese, crumbled
10 - 1/4 cup toasted pecans or walnuts (optional)
11 - 1/4 small red onion, thinly sliced

→ Honey Balsamic Glaze

12 - 1/4 cup balsamic vinegar
13 - 2 tablespoons honey

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly with the marinade and let sit for 10 minutes.
03 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until thickened and syrupy, about 5 minutes. Remove from heat and let cool.
04 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
05 - Spread mixed greens on serving platter or plates. Arrange sliced strawberries, crumbled goat cheese, red onion, and toasted nuts on top.
06 - Place sliced chicken over salad and drizzle generously with honey balsamic glaze. Serve immediately.

# Additional Tips::

01 -
  • The contrast between juicy grilled chicken and fresh, tart strawberries feels like a complete meal in one bowl.
  • Goat cheese melts slightly from the warm chicken, creating pockets of creamy richness without feeling heavy.
  • Once you taste how the honey-balsamic glaze ties everything together, you'll make this again and again.
02 -
  • Don't skip the rest time after grilling—those 5 minutes make the difference between juicy and dry chicken.
  • Slice the strawberries at the very last moment or they'll release juice and turn your salad into a soggy mess.
  • The glaze thickens as it cools, so don't panic if it looks thin when you take it off the heat.
03 -
  • Pat your chicken completely dry before seasoning and grilling—moisture is the enemy of a good crust.
  • Let the glaze cool for at least a minute or two before drizzling so it doesn't wilt the tender greens.
  • Make the glaze first while the chicken marinates so you're never waiting for something to cool.
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