Honey Balsamic Chicken Salad (Printable)

Juicy grilled chicken atop mixed greens with strawberries, goat cheese, and a luscious honey balsamic glaze. Simple, elegant, and refreshing.

# Ingredient List:

→ 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 Base

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 - 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 cool.
04 - Grill chicken for 6-7 minutes per side 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 honey balsamic glaze.
07 - Serve immediately.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and youll actually feel energized after eating it.
  • The honey balsamic glaze transforms into something almost magical on the stove, thick and shiny like something from a restaurant.
  • Every bite has contrast: creamy cheese, juicy berries, crunchy nuts, and tender chicken all at once.
02 -
  • Do not skip letting the chicken rest after grilling, or you will lose all the juices and end up with dry slices no matter how perfectly you cooked it.
  • The glaze will continue to thicken as it cools, so take it off the heat when it is still slightly thinner than you want it to be.
  • Thinly slicing the red onion is crucial because thick chunks can be harsh and take over the whole dish.
03 -
  • Make extra glaze and keep it in a jar in the fridge, it is incredible on roasted vegetables, grilled pork, or even drizzled over vanilla ice cream.
  • Toast your nuts in a dry skillet over medium heat for a few minutes until fragrant, it brings out oils and flavor you did not know were there.
  • If your strawberries are not super sweet, toss them with a tiny pinch of sugar and let them sit for 10 minutes to draw out their juices.
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