Honey Balsamic Chicken Salad

My friend showed up unannounced one Saturday afternoon, and I had nothing but leftover chicken breasts and a bag of wilting greens. I tossed together what I could find, drizzled some balsamic reduction over it, and she practically licked the plate clean. That scrappy lunch turned into this salad, which I now make whenever I want something that feels fancy but comes together fast. The combination of sweet strawberries and tangy glaze is still what gets people asking for the recipe.

I brought this salad to a backyard gathering once, and by the time I turned around, half of it was already gone. People kept circling back for seconds, asking what made the chicken so flavorful. I realized then that the simple marinade does most of the work, and the glaze ties everything together with just enough sweetness. It became my go-to whenever I needed something that looked effortless but tasted intentional.

Ingredients

• Boneless, skinless chicken breasts: These stay juicy when marinated briefly and grilled over high heat, so don't skip the resting time after cooking.
• Olive oil: It helps the marinade cling to the chicken and adds a subtle richness without overwhelming the balsamic.
• Balsamic vinegar: Use a decent quality vinegar here because it becomes the star of both the marinade and the glaze.
• Honey: This balances the acidity and caramelizes beautifully when reduced, creating that syrupy consistency.
• Salt and black pepper: Simple seasoning that lets the other flavors shine without competing.
• Mixed salad greens: A blend of arugula, spinach, and baby kale adds texture and a slight peppery bite.
• Fresh strawberries: Hulled and sliced, they bring a juicy sweetness that contrasts perfectly with the tangy goat cheese.
• Goat cheese: Crumbled goat cheese adds creaminess and a tangy edge that complements the glaze.
• Toasted pecans or walnuts: Optional but worth it for the crunch and nutty depth they add to each bite.
• Red onion: Thinly sliced red onion gives a sharp, crisp contrast that cuts through the richness.

Instructions

Preheat the grill:

Get your grill or grill pan to medium-high heat so it is ready to sear the chicken quickly. A hot surface gives you those nice grill marks and keeps the meat tender.

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. This quick soak infuses flavor without making the texture mushy.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, bringing it to a simmer until it thickens and turns syrupy, about 5 minutes. Let it cool slightly so it drizzles instead of runs.

Grill the chicken:

Cook the chicken for 6 to 7 minutes per side until fully cooked and the juices run clear. Let it rest for 5 minutes before slicing thinly to keep all the moisture inside.

Assemble the salad:

Arrange the greens on a platter or individual plates, then top with strawberries, goat cheese, red onion, and toasted nuts if using. Layer everything so each forkful has a little bit of everything.

Finish and serve:

Place the sliced chicken on top and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.

Pin it

One summer evening, I made this salad for a small dinner on the patio, and my partner said it tasted like the kind of meal that makes you slow down. We ended up sitting outside long after the plates were empty, talking and sipping wine. It reminded me that good food does not have to be complicated to feel special.

Make It Your Own

If you have extra time, marinate the chicken for up to two hours in the fridge to deepen the flavor. You can swap goat cheese for crumbled feta if you prefer something a little less tangy, and adding avocado slices brings a creamy richness that makes the salad even more satisfying. I have also tossed in fresh blueberries or sliced peaches when strawberries were not in season, and both worked beautifully.

Pairing and Serving Ideas

This salad pairs wonderfully with a crisp Sauvignon Blanc or a light sparkling wine if you want something celebratory. I have served it alongside crusty bread or garlic crostini for a more filling meal, and it also works well as a starter before grilled fish or pasta. The flavors are bright enough to stand on their own but versatile enough to complement almost anything.

Storage and Prep Ahead

You can grill the chicken and make the glaze a day ahead, storing both in the fridge until you are ready to assemble. Keep the greens and toppings separate until serving so nothing gets soggy, and warm the chicken slightly before slicing if you prefer it less cold. Leftovers hold up for a day or two if you store the components separately and dress just before eating.

• Store the glaze in a sealed jar and gently rewarm it if it thickens too much in the fridge.
• Toast the nuts in advance and keep them in an airtight container for up to a week.
• Slice the strawberries and onion just before serving to keep them fresh and crisp.

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This salad has become one of those recipes I turn to when I want to feel like I have my life together without actually spending hours in the kitchen. It is proof that fresh ingredients and a good drizzle of something sweet and tangy can turn a simple meal into something memorable.

Frequently Asked Questions

→ How long can I marinate the chicken?

You can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. Even 10 minutes will infuse it with the balsamic and honey notes.

→ Can I use a different type of cheese?

Yes, feta cheese works beautifully as a substitute for goat cheese, offering a slightly different flavor profile while maintaining the creamy element.

→ What's the best way to thicken the glaze?

Simmer the balsamic vinegar and honey together over medium heat for about 5 minutes until it reaches a syrupy consistency. It will continue to thicken as it cools.

→ Can I prepare this salad ahead of time?

Prepare the chicken and glaze ahead, but assemble the salad just before serving to keep the greens fresh and crisp.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the honey balsamic glaze and strawberries beautifully, balancing the sweet and savory elements.

→ How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F or when the juices run clear when pierced with a knife. Let it rest for 5 minutes before slicing.