Save to Pinterest The smell of balsamic hitting a hot grill pan stopped me mid-chop one Thursday evening. I was scrambling to use up strawberries before they went soft, and the chicken I'd pulled out that morning still sat on the counter, plain and uninspiring. I drizzled honey into the vinegar on a whim, watched it bubble and darken, and suddenly dinner had a direction. That accidental glaze became the backbone of a salad I now make whenever I need something that feels special without the fuss.
I brought this to a potluck once, skeptical that a salad would hold its own next to casseroles and lasagnas. By the time I looked up, the platter was empty and two people were asking for the recipe. One friend admitted she never thought goat cheese and strawberries could work with chicken, but the combination had won her over. It is the kind of dish that surprises people who think salads are boring.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay tender if you do not overdo them, and they soak up the marinade beautifully in just ten minutes.
- Olive oil: A tablespoon is enough to keep the chicken from sticking and helps the marinade cling to the meat.
- Balsamic vinegar (for marinade and glaze): The cheap stuff works fine here, but a mid range bottle gives you better depth and less sharpness.
- Honey: It balances the acidity and caramelizes slightly when the glaze reduces, adding a subtle sweetness that does not overwhelm.
- Salt and freshly ground black pepper: Simple seasoning that lets the balsamic and honey shine without competing.
- Mixed salad greens: Arugula adds a peppery bite, spinach brings body, and baby kale holds up under the warm chicken and glaze.
- Fresh strawberries: Slice them thin so every bite gets a little sweetness, and make sure they are ripe but not mushy.
- Goat cheese: Creamy and tangy, it melts slightly from the warmth of the chicken and ties the flavors together.
- Toasted pecans or walnuts: Optional, but the crunch and nutty richness make the salad feel more complete.
- Red onion: Slice it paper thin so it adds sharpness without overpowering the delicate strawberries and cheese.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat so the chicken gets those char marks without drying out. If you are using a pan, let it heat for a few minutes until a drop of water sizzles instantly.
- Marinate the chicken:
- Whisk olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for ten minutes. This brief soak is enough to infuse flavor without breaking down the texture.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, bring it to a simmer, and cook until it thickens and coats the back of a spoon, about five minutes. Let it cool slightly so it does not run off the salad later.
- Grill the chicken:
- Place the chicken on the hot grill and cook for six to seven minutes per side, flipping only once, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for five minutes before slicing so the juices redistribute.
- Assemble the salad:
- Arrange the greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Lay the sliced chicken on the greens and drizzle the glaze generously over everything.
- Serve immediately:
- The warmth of the chicken and glaze wilts the greens just enough to soften them without turning them soggy. Serve right away for the best texture and flavor contrast.
Save to Pinterest The first time I made this for my sister, she picked out a strawberry, tasted it with a bit of goat cheese, and paused. She looked at me and said it tasted like summer, which is exactly what I was hoping for. That moment reminded me that food does not need to be complicated to feel meaningful, just thoughtful and fresh.
Make It Your Own
If goat cheese is not your thing, crumbled feta works just as well and brings a saltier edge. I have also added avocado slices when I had one sitting around, and the creaminess balanced the tang of the glaze perfectly. You can swap the strawberries for blueberries or sliced peaches depending on the season, and both bring their own sweetness without changing the spirit of the dish.
Timing and Prep
You can marinate the chicken up to two hours ahead if you want deeper flavor, but honestly, ten minutes does the job. The glaze can be made a day in advance and stored in the fridge, then warmed gently before serving. I usually toast the nuts while the chicken grills so everything finishes at the same time, and the kitchen smells incredible.
Serving Suggestions
This salad is substantial enough to stand alone as a main dish, but it also works beautifully as a starter before something heavier. A crisp Sauvignon Blanc or a light Pinot Grigio pairs perfectly with the sweet and tangy glaze. If you are feeding a crowd, double the recipe and arrange it on a big platter so everyone can help themselves.
- Serve with crusty bread on the side to soak up any extra glaze.
- Add a sprinkle of flaky sea salt over the goat cheese just before serving for a final touch.
- Leftovers keep for a day in the fridge, though the greens will soften, so store the components separately if you can.
Save to Pinterest There is something quietly satisfying about a dish that feels elegant but does not demand perfection. This salad has become my go to whenever I want to impress without stress, and it never lets me down.
Recipe Q&A
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator for enhanced flavor. Even 10 minutes provides a good baseline for taste.
- → Can I make this without a grill?
Yes, use a grill pan or skillet over medium-high heat. Pan-sear the chicken for 6-7 minutes per side until golden and cooked through.
- → What cheese alternatives work best?
Feta cheese is an excellent substitute for goat cheese. You can also use ricotta salata or crumbled blue cheese for different flavor profiles.
- → Can I prepare the glaze ahead?
The honey balsamic reduction can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm gently before serving if desired.
- → What greens work best?
A mix of arugula, spinach, and baby kale provides balanced flavor and texture. You can substitute with butter lettuce, romaine, or other tender greens based on preference.
- → How should I store leftovers?
Store grilled chicken and glaze separately in airtight containers for up to 3 days. Assemble fresh salads when ready to eat to maintain crispness.