Pin It My neighbor brought over strawberries from the farmers market one Saturday morning, more than she could use before they turned. I had chicken thawing and a bottle of balsamic vinegar that had been sitting in my pantry for months. What started as an experiment to use up what I had turned into something I now crave every spring. The balance of tart fruit, tangy cheese, and that glossy glaze was so unexpected that I stood at the counter eating it straight from the cutting board.
I made this for a birthday lunch last summer, plating it on a big white platter with the chicken fanned out like I knew what I was doing. My friend kept asking if I catered it. The truth is, I almost burned the glaze while I was distracted chatting, but I caught it just in time. That near disaster taught me to keep my eyes on that saucepan because honey can go from perfect to scorched in seconds.
Ingredients
- Boneless, skinless chicken breasts: The lean protein base that soaks up the marinade beautifully, and slicing it thin after grilling makes every bite tender and easy to fork.
- Olive oil: Helps the marinade cling to the chicken and adds a subtle richness that keeps the meat moist on the grill.
- Balsamic vinegar (for marinade and glaze): The star ingredient that brings acidity and depth, and reducing it into a glaze concentrates all that tangy sweetness into pure magic.
- Honey: Balances the sharpness of the vinegar and caramelizes slightly during cooking, creating that glossy finish you will want to lick off the spoon.
- Salt and freshly ground black pepper: Simple seasonings that let the other flavors shine without competing, and fresh pepper adds a gentle heat.
- Mixed salad greens: A blend of arugula, spinach, and baby kale gives you peppery, earthy, and tender leaves all in one handful.
- Fresh strawberries: Their natural sweetness and bright color make the whole dish feel like a celebration, and they pair surprisingly well with balsamic.
- Goat cheese: Creamy, tangy, and just a little funky in the best way, it melts slightly when it touches the warm chicken.
- Toasted pecans or walnuts: Optional but worth it for that crunchy contrast and nutty warmth that ties everything together.
- Red onion: Thinly sliced so it adds sharpness without overpowering, and soaking it in cold water for a few minutes tames the bite if you are sensitive.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat so it is hot enough to get those beautiful char marks without drying out the chicken. A properly heated surface also prevents sticking.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until smooth, then coat the chicken breasts evenly and let them sit for 10 minutes to absorb the flavors. If you have time, let them marinate longer in the fridge for even more depth.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer gently until it thickens and coats the back of a spoon, about 5 minutes. Keep an eye on it because it can bubble up quickly and reduce faster than you expect.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees and the juices run clear. Let it rest for 5 minutes before slicing so all those juices redistribute instead of running out onto your cutting board.
- Assemble the salad:
- Spread the mixed greens across a large platter or individual plates, then scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. Arrange the sliced chicken in a pretty fan or pile it casually, whatever feels right to you.
- Drizzle and serve:
- Spoon the honey balsamic glaze generously over the chicken and greens, letting it pool in places and catch the light. Serve immediately while the chicken is still warm and the greens are crisp.
Pin It One evening I doubled the glaze recipe just to have extra, and my daughter started dipping everything in it: bread, carrots, even apple slices. It became a running joke in our house that the glaze was better than the salad itself, though I disagree. That moment reminded me that cooking is not just about following steps, it is about creating something people want to be around.
Choosing Your Greens
I have tried this salad with every green I could find, and the mix really does matter. Arugula brings a peppery bite that stands up to the sweetness, spinach adds a soft earthy backdrop, and baby kale gives you that trendy sturdy leaf that does not wilt the second it meets dressing. If you can only find one type, go with arugula because it has enough personality to carry the dish on its own. Spring mix from a bag works in a pinch, but the flavor will be milder and less interesting.
Getting the Grill Marks Right
I used to move the chicken around constantly on the grill, thinking I was helping it cook evenly, but all I did was prevent those gorgeous char lines from forming. Now I set it down and leave it alone for a full 6 minutes before flipping. If your chicken sticks when you try to turn it, wait another minute because it will release naturally when it is ready. A hot, clean grill and a little patience are all it takes to look like you know what you are doing.
Make It Your Own
This salad is forgiving and loves variation, so do not be afraid to swap things based on what is in season or what you have around. Blueberries work when strawberries are not at their peak, feta is a great stand in if goat cheese is too strong for you, and grilled peaches in summer are an absolute revelation. I have added avocado slices for extra creaminess, tossed in cooked quinoa to make it more filling, and even used leftover rotisserie chicken when I did not feel like grilling.
- Try adding a handful of fresh basil or mint for an herbal brightness that cuts through the richness.
- A squeeze of fresh lemon juice over the greens just before serving wakes everything up.
- If you want more crunch, add cucumbers or radishes for a crisp, refreshing bite.
Pin It This salad has become my answer to what do I make when I want something that feels special but does not require all day in the kitchen. I hope it becomes that for you too.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, grill the chicken and prepare the glaze up to 4 hours ahead. Store separately in the refrigerator. Assemble with fresh greens just before serving to maintain crispness.
- → What's the best way to grill the chicken without drying it out?
Use medium-high heat and avoid flipping too often. Grill 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain juices.
- → Can I substitute the goat cheese?
Absolutely. Feta cheese works wonderfully for a tangier flavor, or try crumbled blue cheese, ricotta salata, or even creamy burrata for a richer option.
- → How do I make the honey balsamic glaze thicker?
Simmer the balsamic vinegar and honey longer, up to 8-10 minutes, until it coats the back of a spoon. It will thicken further as it cools, so don't overreduce on the stove.
- → Is this salad gluten-free?
Yes, the salad itself is naturally gluten-free. Just verify that your balsamic vinegar and any nuts are certified gluten-free if you have dietary restrictions.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the salad beautifully, with its acidity balancing the sweetness of the glaze and the richness of the goat cheese.