Honey Balsamic Chicken Salad (Print)

Juicy grilled chicken with strawberries, goat cheese, and honey balsamic glaze over fresh 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 crumbled goat cheese
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 - Heat grill or grill pan to medium-high temperature until fully preheated.
02 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in small bowl. Coat chicken breasts evenly with marinade and allow to rest for 10 minutes.
03 - Combine balsamic vinegar and honey in small saucepan over medium heat. Simmer until thickened and reaches syrupy consistency, approximately 5 minutes. Remove from heat and allow to cool.
04 - Place marinated chicken on preheated grill and cook 6-7 minutes per side until fully cooked and juices run clear. Transfer to plate and rest for 5 minutes, then slice into thin strips.
05 - Arrange mixed greens on large platter or individual plates. Layer with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if using.
06 - Top salad with sliced chicken and drizzle generously with honey balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent an hour on it, but you are done in thirty five minutes, most of which is just waiting.
  • The sweet tart glaze pulls everything together so you do not need a separate dressing.
  • It works as a weeknight dinner or something to serve guests without breaking a sweat.
02 -
  • Do not skip resting the chicken after grilling, or all the juices will run out onto the cutting board instead of staying in the meat.
  • The glaze needs to cool for a minute or two, or it will be too runny and slide right off the salad instead of clinging to the leaves and chicken.
03 -
  • Slice the chicken against the grain so each piece stays tender and easy to chew.
  • Use a pastry brush to apply the glaze evenly over the chicken and greens, which gives you more control and prevents pooling.
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