Honey Balsamic Chicken Salad

My kitchen window was open the first warm evening of spring when I pulled this salad together on a whim. I had strawberries going soft, a lonely chicken breast, and that bottle of balsamic I kept meaning to use for something special. The smell of the glaze reducing on the stove, sweet and sharp at once, drifted outside and my neighbor actually knocked to ask what I was making. That is when I knew this salad was a keeper.

I made this for a small dinner party once and plated it on a big wooden board instead of individual plates. Everyone leaned in at the same time, forks hovering, and someone said it looked too pretty to eat. We ate it anyway, obviously, and spent the rest of the night talking about how simple ingredients can feel like a celebration when you treat them right. One friend asked for the recipe three times before dessert even arrived.

Ingredients

• Boneless, skinless chicken breasts: These stay juicy if you do not overcook them, and the marinade keeps them tender even on high heat.
• Olive oil: Use a good one here since it goes directly on the chicken and you will taste the difference in every bite.
• Balsamic vinegar (for marinade and glaze): The marinade adds depth while the reduced glaze becomes glossy and almost candy like, so do not skip either step.
• Honey: It balances the vinegar sharpness and caramelizes beautifully when the glaze simmers down.
• Salt and freshly ground black pepper: Seasoning the chicken before grilling makes all the flavor stick instead of sliding off.
• Mixed salad greens: A mix of arugula, spinach, and baby kale gives you peppery, earthy, and tender all at once.
• Fresh strawberries: Slice them thin so every forkful gets a little sweetness without overwhelming the greens.
• Goat cheese: Crumbled goat cheese melts just slightly from the warm chicken and adds creaminess that ties everything together.
• Toasted pecans or walnuts: Optional but highly recommended for crunch and a nutty richness that makes the salad feel more complete.
• Red onion: Slice it as thin as you can manage so it adds bite without overpowering the delicate flavors.

Instructions

Preheat your grill:

Get your grill or grill pan to medium high heat so it is ready the moment your chicken finishes marinating. A hot surface gives you those beautiful char marks and locks in the juices.

Marinate the chicken:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. If you have extra time, let them marinate in the fridge for up to two hours for even deeper flavor.

Make the honey balsamic glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat and bring it to a simmer. Let it cook for about 5 minutes until it thickens and coats the back of a spoon, then remove from heat and let it cool while you finish the rest.

Grill the chicken:

Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side until fully cooked and the juices run clear. Let it rest for 5 minutes before slicing so the juices redistribute and every piece stays moist.

Assemble the salad:

Arrange your mixed greens on a large platter or individual plates, then top with sliced strawberries, crumbled goat cheese, red onion, and toasted nuts if using. Lay the sliced chicken over the top and drizzle generously with the honey balsamic glaze, making sure every corner gets a little bit of that sweet tangy goodness.

Save

One Sunday afternoon I made this salad and ate it outside on my back steps with a glass of cold white wine. The sun was setting, the strawberries were at their peak, and I realized I had not felt that content in weeks. Sometimes a simple meal in the right moment becomes a memory you return to when life gets noisy. This salad does that for me every single time.

Customizing Your Salad

Swap the goat cheese for crumbled feta if you want something a little saltier and less creamy. Add sliced avocado for richness and a buttery texture that pairs beautifully with the tangy glaze. If strawberries are not in season, try sliced peaches, fresh figs, or even dried cranberries for a different kind of sweetness. I have also tossed in roasted beets when I had leftovers and the earthy flavor worked surprisingly well with the balsamic.

Grilling Tips for Juicy Chicken

If you do not have a grill, a cast iron grill pan on the stovetop works just as well and gives you those coveted char lines. Make sure your chicken breasts are roughly the same thickness so they cook evenly, and if one is thicker, gently pound it out with a meat mallet or the bottom of a heavy pan. Resist the urge to press down on the chicken with your spatula while it cooks because that squeezes out all the moisture you worked so hard to keep inside.

Serving and Pairing Ideas

This salad shines on its own but also pairs beautifully with crusty bread, a light soup, or a chilled glass of Sauvignon Blanc. I have served it as a starter before a heavier main course and as the main event for a casual lunch with friends. The glaze is so versatile that I sometimes make a double batch and use the leftovers on roasted vegetables, grilled pork, or even drizzled over vanilla ice cream for a sweet and savory dessert.

• Serve it family style on a big platter and let everyone help themselves.
• Make the glaze ahead of time and store it in the fridge for up to a week.
• Double the chicken and use leftovers for wraps, grain bowls, or next day lunches.

Save

This salad taught me that you do not need fancy techniques or hard to find ingredients to make something memorable. Just good flavors, a little attention, and the willingness to let simple things shine.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can prepare components in advance. Cook and slice the chicken, and store it separately in an airtight container for up to two days. Prepare the glaze and store in the refrigerator. Assemble the salad just before serving to keep the greens fresh and crisp.

→ What's the best way to grill the chicken evenly?

Pound the chicken breasts to an even thickness of about half an inch before marinating. This ensures they cook uniformly. Grill over medium-high heat for 6-7 minutes per side, and use a meat thermometer to verify internal temperature reaches 165°F for food safety.

→ How long should the honey balsamic glaze simmer?

Simmer the mixture for approximately 5 minutes until it thickens to a syrupy consistency. Watch carefully as it can reduce quickly. Remove from heat and allow it to cool slightly before drizzling, as it will continue to thicken as it cools.

→ Can I substitute the goat cheese?

Absolutely. Feta cheese offers a similar tangy flavor and creamy texture. For a creamier option, try fresh mozzarella or burrata. Blue cheese also pairs beautifully with the honey balsamic elements if you prefer a stronger flavor.

→ Is this salad suitable for dietary restrictions?

This salad is naturally gluten-free, making it suitable for those avoiding gluten. It's also excellent for paleo and whole-30 diets. However, it contains dairy and tree nuts if using pecans or walnuts. Always verify ingredient labels and inform guests of allergens when serving.

→ What greens work best for this salad?

Mixed varieties work wonderfully—arugula, spinach, and baby kale provide different textures and flavors. For milder palates, use primarily spinach and romaine. Heartier greens like kale handle the rich glaze well and maintain crispness longer if the salad sits before serving.