Pin it My neighbor showed up one afternoon with a bowl of this salad, and I ate it standing at the counter because I couldn't wait. The sweet glaze against the tang of goat cheese felt like a small revelation. I asked for the recipe immediately, scribbling notes on the back of an envelope. That evening, I made it myself, and it tasted even better than I remembered.
I started making this salad on weeknights when I needed something that felt like care without much effort. My daughter would pick out the strawberries first, and my husband would sneak extra goat cheese when he thought I wasn't looking. It became our easy reset dinner, the one that made us all sit down at the same time.
Ingredients
- Boneless, skinless chicken breasts: These stay juicy if you don't overcook them, and the marinade seeps in quickly because they're lean.
- Olive oil: It helps the marinade cling to the chicken and keeps the surface from sticking to the grill.
- Balsamic vinegar (for marinade and glaze): The acidity tenderizes the meat and reduces into a syrup that tastes like concentrated fruit.
- Honey: It balances the sharpness of the vinegar and caramelizes slightly on the grill, adding a hint of char.
- Salt and freshly ground black pepper: These bring out the natural flavor of the chicken without overwhelming the other ingredients.
- Mixed salad greens: A blend with some bitterness, like arugula or baby kale, stands up to the sweet glaze better than iceberg ever could.
- Fresh strawberries: They add bursts of juice and a floral sweetness that pairs surprisingly well with balsamic.
- Goat cheese: Creamy and tangy, it melts just a little when the warm chicken sits on top.
- Toasted pecans or walnuts: They give the salad crunch and a buttery richness that makes it feel more substantial.
- Red onion: Thin slices add a sharp bite that cuts through all the sweetness and cream.
Instructions
- Preheat the grill:
- Get your grill or grill pan to medium high heat so it's ready to sear the chicken as soon as it's marinated. A hot surface gives you those beautiful char marks and locks in moisture.
- 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. The acid starts breaking down the proteins right away, making the meat tender.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens and coats the back of a spoon, about 5 minutes. Let it cool so it becomes syrupy and pourable.
- Grill the chicken:
- Cook the chicken for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Assemble the salad:
- Arrange the greens on a platter, then scatter strawberries, goat cheese, red onion, and toasted nuts over the top. Place the sliced chicken on top and drizzle generously with the honey balsamic glaze.
- Serve:
- Bring it to the table immediately while the chicken is still warm and the glaze is glossy. This salad is best eaten right away, before the greens wilt under the weight of everything delicious.
Pin it One summer evening, I made this salad for a friend going through a rough patch, and she told me it was the first meal in weeks that felt like hope. We sat outside with the bowl between us, and she ate two servings without saying much. Sometimes food does the talking when words can't.
How to Pick the Right Greens
I used to grab whatever bag of lettuce was on sale, but I learned that sturdy greens like arugula, spinach, and baby kale hold up better under the weight of toppings and dressing. Delicate greens like butter lettuce wilt too fast and turn soggy before you finish eating. A mix with some bite and some softness gives you texture in every forkful.
Making It a Meal Prep Win
I started grilling extra chicken and storing it separately from the greens so I could throw this salad together in minutes all week. The glaze keeps in a jar in the fridge for up to a week, and you can warm it slightly before drizzling if it gets too thick. Keep the toppings in small containers, and you've got a lunch that feels indulgent but takes no morning effort.
Swaps and Tweaks That Work
I've swapped goat cheese for feta when I wanted something saltier, and I've added avocado slices when I had one sitting on the counter. Blueberries work in place of strawberries if that's what's in season, and grilled peaches in late summer are stunning with the balsamic glaze. The base recipe is forgiving enough to let you follow your cravings.
- Marinate the chicken for up to 2 hours in the fridge if you want deeper flavor.
- Toast the nuts in a dry skillet until fragrant, it only takes 3 minutes and makes them taste richer.
- Drizzle any leftover glaze over roasted vegetables or vanilla ice cream, it's that versatile.
Pin it This salad has become my answer to almost every occasion: quick dinners, surprise guests, and days when I want something that tastes like I tried. It's never let me down.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes. You can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. Prepare the glaze ahead and store it in an airtight container. Assemble the greens and toppings just before serving to maintain freshness and prevent wilting.
- → What's the best way to grill the chicken?
Preheat your grill or grill pan to medium-high heat. After marinating, grill each breast for 6-7 minutes per side until the internal temperature reaches 165°F and juices run clear. Let the chicken rest for 5 minutes before slicing to retain juices and ensure tenderness.
- → How thick should the honey balsamic glaze be?
The glaze should be syrupy and coat the back of a spoon when done. Simmer for about 5 minutes until it reduces to about half its original volume. If it becomes too thick, thin it with a splash of balsamic vinegar. It will continue to thicken slightly as it cools.
- → What cheese alternatives work for this salad?
Feta cheese is an excellent substitute for goat cheese with a tangier flavor. You can also use crumbled blue cheese, ricotta salata, or even fresh mozzarella. Each brings a different taste profile while maintaining the creamy element the salad needs.
- → Is this truly gluten-free?
Yes, all core ingredients are naturally gluten-free. However, always verify that your balsamic vinegar and any other processed ingredients don't contain hidden gluten. Cross-contamination can occur during preparation, so use clean cutting boards and utensils if you're preparing for someone with celiac disease.
- → Can I add other vegetables or proteins?
Absolutely. Avocado slices add richness, while cucumber, bell peppers, or cherry tomatoes add freshness and crunch. For protein variations, try grilled shrimp, turkey, or crispy bacon. Keep the honey balsamic glaze as your unifying flavor element across any modifications.