Save My neighbor handed me a basket of strawberries from her garden one Saturday morning, and I had no plan for them. I was craving something light but filling, something that didn't need the oven on in the middle of June. I marinated two chicken breasts in whatever I had—balsamic, honey, a drizzle of olive oil—and threw them on the grill. The glaze bubbled down into something glossy and sweet, and when I tossed it all together with greens and goat cheese, it tasted like summer had a flavor.
I made this for a friend who swore she didn't like salads, and she scraped her plate clean. She kept asking what was in the glaze, convinced it was more complicated than two ingredients. I didn't have the heart to tell her it was just balsamic and honey simmered for five minutes. Sometimes the simplest things surprise us the most, and watching her enjoy it reminded me that good food doesn't need to be complicated to make someone happy.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and soak in the marinade beautifully, staying juicy if you don't overcook them.
- Olive oil: Helps the marinade cling to the chicken and adds a hint of richness without overpowering the sweetness.
- Balsamic vinegar: The backbone of both the marinade and the glaze, it brings tangy depth that balances the honey perfectly.
- Honey: Sweetens the deal and caramelizes slightly on the grill, creating those gorgeous golden edges.
- Salt and black pepper: Simple seasoning that lets the other flavors shine without getting lost.
- Mixed salad greens: I like a mix with arugula for a peppery bite and spinach for softness, but use whatever looks freshest.
- Fresh strawberries: They add a juicy sweetness that plays off the tangy glaze in a way that feels unexpected and right.
- Goat cheese: Creamy, tangy, and crumbly, it melts just a little when it hits the warm chicken.
- Toasted pecans or walnuts: Optional, but the crunch and nuttiness make every bite more interesting.
- Red onion: Thinly sliced so it adds sharpness without overwhelming, a little goes a long way.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to sear the chicken and create those beautiful char marks. If you're using a grill pan indoors, crack a window because it'll get smoky in the best way.
- 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. If you have time, let them marinate longer in the fridge, but even 10 minutes makes a difference.
- 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 slightly so it becomes syrupy and pourable, not runny.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side until it's cooked through and the juices run clear. Let it rest for 5 minutes before slicing so it stays juicy and doesn't dry out.
- Build the salad:
- Arrange the greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Layer it however feels right to you, there's no wrong way.
- Finish and serve:
- Lay the sliced chicken over the salad and drizzle the honey balsamic glaze generously across everything. Serve it immediately while the chicken is still warm and the greens are crisp.
Save This salad became my go-to whenever I wanted to feel like I had my life together without actually spending hours in the kitchen. I'd make it on weeknights when I was too tired to think, and it always delivered. There's something about the way the warm chicken wilts the greens just slightly, how the glaze pools at the bottom of the bowl and makes every last bite worth chasing. It's the kind of meal that feels like a gift to yourself.
Making It Your Own
I've swapped goat cheese for feta when that's what I had, and it worked just as well with a saltier punch. Sometimes I add avocado slices for creaminess or throw in some fresh blueberries alongside the strawberries when they're in season. The beauty of this salad is that it's forgiving and flexible, so don't be afraid to use what you have or what sounds good to you in the moment.
Storage and Leftovers
If you have leftover chicken and glaze, store them separately from the greens so nothing gets soggy. The chicken keeps well in the fridge for up to three days and tastes great cold or reheated gently. I've packed this for lunch by keeping the components separate in containers and assembling it right before eating, which keeps everything fresh and crisp.
Pairing and Serving Ideas
This salad shines on its own, but it also pairs beautifully with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon if you're keeping it simple. I've served it as a starter before a heavier main course, and it's elegant enough for company but easy enough for a solo dinner on the couch.
- Add a slice of crusty bread on the side to soak up any extra glaze left on the plate.
- Double the glaze recipe and keep extra in the fridge for drizzling on roasted vegetables or grilled fish later in the week.
- If you're feeding a crowd, grill extra chicken and let people build their own salads at the table.
Save This salad has earned its place in my regular rotation, and I hope it does the same for you. It's proof that a handful of good ingredients and a little bit of time can turn into something you'll crave again and again.
Recipe FAQs
- → Can I prepare the honey balsamic glaze ahead of time?
Yes, the glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Warm it gently before serving, or serve at room temperature if preferred.
- → What's the best way to grill the chicken to keep it moist?
Don't skip the marinating step, as it helps keep the chicken juicy. Grill over medium-high heat for 6-7 minutes per side, and always let the cooked chicken rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
- → Can I make this salad without a grill?
Absolutely. Use a grill pan over medium-high heat, or cook the chicken in a skillet. Pan-searing works beautifully and takes about the same time. You can also bake the chicken at 375°F for 20-25 minutes if preferred.
- → What cheese alternatives work well in this salad?
Feta cheese is an excellent substitute for goat cheese and pairs well with the strawberries and balsamic glaze. Blue cheese adds a bolder flavor, while fresh mozzarella provides a milder, creamier option.
- → How should I store leftovers?
Keep the glaze, greens, and chicken separate. Store cooked chicken in an airtight container for up to 3 days. Keep the glaze refrigerated for up to 5 days. Assemble fresh just before eating to maintain the crispness of the greens.
- → Is this truly gluten-free?
Yes, all core ingredients are naturally gluten-free. However, always verify that your balsamic vinegar is certified gluten-free, as some brands may contain gluten or be processed in facilities with cross-contamination risks.