Honey Balsamic Chicken Salad

The kitchen window was open that afternoon, and the scent of honey simmering with balsamic vinegar drifted out into the yard. My neighbor called over the fence, asking what I was making, and I realized I didn't have a proper name for it yet. It was just something I'd thrown together after finding strawberries at the farmers market and remembering I had chicken thawing in the fridge. That salad became my answer to every warm evening when cooking felt like too much effort but eating well still mattered.

I made this for my sister when she came over tired from work, convinced she wasn't hungry. She ate two servings and asked for the recipe before she left. There's something about the way the strawberries soften slightly under the warm chicken, releasing their juice into the greens, that feels generous and comforting. It's the kind of dish that makes people pause mid-bite and look up with surprise. I've served it on paper plates at picnics and on white china for guests, and it always delivers.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and soak up the marinade beautifully, but pound them to an even thickness so they grill evenly without drying out.
• Olive oil: Use a decent one here since it touches everything, the chicken, the greens, the glaze, and you'll taste it.
• Balsamic vinegar: Cheap balsamic works fine for the marinade, but for the glaze, a mid-range bottle with some body makes all the difference.
• Honey: This balances the sharpness of the vinegar and caramelizes slightly on the grill, forming those little charred sweet spots on the chicken.
• Mixed salad greens: I like a blend with arugula for pepperiness, spinach for softness, and baby kale for a bit of chew.
• Fresh strawberries: Slice them thin so they nestle into the greens instead of rolling off, and always hull them right before serving to keep them bright.
• Goat cheese: The tangy creaminess cuts through the sweetness of the glaze and berries, adding richness without heaviness.
• Toasted pecans or walnuts: Optional but worth it for crunch, toast them in a dry skillet until fragrant and let them cool before adding.
• Red onion: Slice it as thin as you can manage, the sharpness mellows against the honey glaze and adds a welcome bite.

Instructions

Preheat and Prep:

Get your grill or grill pan hot over medium-high heat while you prepare the chicken. A properly heated surface gives you those beautiful grill marks and prevents sticking.

Marinate the Chicken:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until the honey dissolves completely. Coat the chicken breasts evenly and let them sit for 10 minutes, turning once halfway through so both sides get love.

Make the Glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, stirring occasionally. Let it bubble gently until it thickens enough to coat the back of a spoon, about 5 minutes, then remove from heat and set aside to cool and thicken further.

Grill the Chicken:

Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to move it around. When the juices run clear and the internal temperature hits 165 degrees, pull it off and let it rest for 5 minutes before slicing thinly against the grain.

Assemble the Salad:

Spread the mixed greens across a large platter or divide among individual plates, then scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. Arrange the warm sliced chicken over everything and drizzle generously with the cooled honey balsamic glaze, letting it pool in the greens.

Serve:

Bring it to the table immediately while the chicken is still warm and the greens are crisp. Pass extra glaze on the side for anyone who wants more.

Save

One summer evening I packed this salad into a big container and brought it to a potluck, worried it would wilt before we ate. Instead, people kept coming back for seconds and asking how something so simple could taste so complete. A friend told me later she'd made it three times that month, tweaking it with peaches instead of strawberries and adding grilled corn. That's when I realized this wasn't just my salad anymore, it had become a template, a starting point for other people's kitchens and tables.

How to Store and Reheat

Store the grilled chicken, salad components, and glaze separately in airtight containers in the fridge. The chicken will keep for up to three days and tastes great cold or gently rewarmed in a skillet. Keep the greens unwashed and undressed until you're ready to assemble, and store the glaze in a small jar where it will thicken further but can be loosened with a teaspoon of warm water. Never dress the entire salad ahead of time or you'll end up with sad, soggy greens that have lost all their snap.

Customizing Your Salad

This recipe handles substitutions like a dream. Swap strawberries for sliced peaches, blackberries, or dried cranberries depending on the season. Use feta or blue cheese if goat cheese isn't your thing, or leave cheese out entirely and add avocado for creaminess. I've made this with leftover rotisserie chicken when I didn't feel like grilling, and it was just as satisfying. The glaze works on roasted vegetables, pork chops, or even drizzled over vanilla ice cream if you're feeling adventurous.

Pairing and Serving Suggestions

This salad shines as a main dish for lunch or a light dinner, but it also works beautifully as a starter before something richer like pasta or risotto. It pairs wonderfully with a chilled Sauvignon Blanc or a sparkling rosé, something crisp that won't compete with the sweet and tangy glaze. If you're serving it to guests, plate it individually so everyone gets an even distribution of toppings, and pass extra glaze and nuts at the table.

• Serve with crusty bread to soak up any glaze that pools on the plate.
• Add a handful of fresh herbs like basil or mint for an extra layer of brightness.
• Double the glaze recipe and keep extra in the fridge for quick weeknight salads or grain bowls.

Save

There's a particular kind of satisfaction that comes from making something this pretty and delicious without spending hours in the kitchen. Keep this recipe close for those evenings when you want to feel like you've really cooked, even if it all came together in less time than it takes to watch a sitcom.

Recipe FAQs

→ Can I make this ahead of time?

The components can be prepared in advance. Grill the chicken and prepare the glaze up to 4 hours ahead, storing them in the refrigerator. Assemble the salad just before serving to keep the greens crisp and fresh.

→ What's the best way to marinate the chicken?

Combine olive oil, balsamic vinegar, honey, salt, and pepper in a bowl. Coat the chicken evenly and let sit for at least 10 minutes at room temperature. For deeper flavor, marinate in the refrigerator for up to 2 hours before grilling.

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

Grill chicken for 6-7 minutes per side over medium-high heat. The internal temperature should reach 165°F when measured with a meat thermometer, or juices should run clear when pierced. Let rest for 5 minutes before slicing.

→ Can I substitute the goat cheese?

Yes, feta cheese works wonderfully as a substitute and provides a similar tangy flavor. Ricotta salata or crumbled blue cheese also pair beautifully with the honey balsamic glaze and strawberries.

→ What makes the glaze syrupy?

Simmering the balsamic vinegar and honey together over medium heat for about 5 minutes reduces the liquid, creating a thicker, more concentrated glaze. As it cools, it continues to thicken slightly.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free. However, always verify that your goat cheese and other ingredients are certified gluten-free, as cross-contamination can occur in manufacturing.