Honey Balsamic Chicken Salad (Printable)

Juicy grilled chicken atop fresh greens with strawberries, goat cheese, and honey balsamic glaze. Light and refreshing.

# What You 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 (arugula, spinach, baby kale)
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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Coat chicken breasts evenly in the marinade and let sit for 10 minutes.
03 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool.
04 - Grill chicken for 6 to 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.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • The honey balsamic glaze coats everything with a glossy sweetness that makes even plain greens taste exciting.
  • It feels fancy enough for guests but takes less time than ordering takeout.
  • Every bite has contrast: creamy cheese, juicy berries, tender chicken, and that sticky, tangy drizzle.
02 -
  • Don't skip resting the chicken after grilling, or you'll lose all the juices the moment you slice into it.
  • The glaze will seem too thin at first, but it thickens as it cools, so resist the urge to over reduce it.
  • Use a hot grill and don't move the chicken around too much, or you'll lose those dark grill marks that add flavor.
03 -
  • Use a meat thermometer to check for doneness instead of guessing, overcooked chicken ruins an otherwise perfect salad.
  • Slice the chicken on a slight diagonal for wider pieces that look more impressive on the plate.
  • Toss the greens lightly with a tiny bit of olive oil before adding toppings so they taste seasoned, not bare.
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