Honey Balsamic Chicken Salad (Printable)

Vibrant salad featuring grilled chicken, sweet strawberries, creamy goat cheese, and honey balsamic glaze over mixed greens.

# 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

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

# How to Make:

01 - Heat grill or grill pan to medium-high temperature until ready for cooking.
02 - Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Coat chicken breasts evenly with marinade and allow to rest 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 cool.
04 - Place marinated chicken breasts on preheated grill. Cook 6-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
05 - Arrange mixed greens on a large platter or individual plates. Layer with sliced strawberries, crumbled goat cheese, sliced red onion, and toasted nuts if desired.
06 - Top assembled salad with sliced chicken. Drizzle generously with cooled honey balsamic glaze.
07 - Serve immediately while chicken retains warmth.

# Expert Tips:

01 -
  • It comes together faster than you think and feels fancy enough to serve company without breaking a sweat.
  • The honey balsamic glaze is so good you'll want to drizzle it on everything from roasted vegetables to toast.
  • It's one of those rare dishes that tastes indulgent but leaves you feeling energized instead of weighed down.
02 -
  • Don't skip resting the chicken after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • The glaze thickens as it cools, so if it gets too thick, just warm it gently or add a splash of water to loosen it up.
  • Slice the red onion as thin as you can manage because raw onion can easily overpower the delicate balance of flavors.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the thinner edges.
  • Taste the glaze before drizzling and adjust the sweetness or tang by adding a touch more honey or vinegar depending on your preference.
  • Toast the nuts in a dry skillet for a few minutes until fragrant, it makes a huge difference in flavor and takes almost no effort.
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