Honey Balsamic Chicken Salad (Print Version)

Juicy grilled chicken, fresh strawberries, creamy goat cheese, and honey balsamic glaze on 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
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

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly in the marinade and let sit for 10 minutes
03 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool
04 - Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, goat cheese, red onion, and toasted nuts if using
06 - Place sliced chicken on top of the salad. Drizzle generously with the honey balsamic glaze and serve immediately

# Expert Suggestions:

01 -
  • It tastes like something you would order at a bistro but comes together in your own kitchen with zero fuss.
  • The honey balsamic glaze is so good you will want to drizzle it on everything from roasted vegetables to ice cream.
  • Sweet strawberries and tangy goat cheese create a flavor contrast that feels both indulgent and light.
  • It works as a quick weeknight dinner or something impressive enough to serve guests without breaking a sweat.
02 -
  • Do not walk away from the glaze while it simmers because it can go from perfect to burnt in less than a minute.
  • Resting the chicken after grilling is not optional, slicing it too soon releases all the juice onto your cutting board instead of keeping it inside the meat.
  • Taste your balsamic vinegar before you start because some brands are sweeter or sharper, and you might need to adjust the honey accordingly.
03 -
  • Toast your nuts in a dry skillet over medium heat for a few minutes until fragrant, it wakes up their flavor and adds a deeper crunch.
  • If your glaze gets too thick as it cools, warm it gently with a teaspoon of water to loosen it back up.
  • Slice the chicken against the grain for the most tender bite, and arrange the slices slightly overlapping so every piece gets coated in glaze.
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