Honey Balsamic Chicken Salad (Printable)

Juicy grilled chicken, fresh strawberries, tangy goat cheese, and honey balsamic glaze over crisp mixed greens.

# 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, and 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 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly in the marinade and let sit for 10 minutes.
03 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool.
04 - Grill chicken for 6-7 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 Tips:

01 -
  • It looks and tastes like something from a bistro menu but comes together in half an hour with no fuss.
  • The sweet tang of the glaze turns simple grilled chicken into something you actually crave instead of tolerate.
  • Every bite has texture: crisp greens, creamy cheese, juicy berries, and tender chicken all playing together.
  • You can prep the glaze ahead and keep it in a jar, ready to rescue any boring weeknight plate.
02 -
  • If your chicken breasts are thick and uneven, pound them gently with a mallet or the bottom of a heavy pan so they cook at the same rate and stay juicy.
  • Don't skip letting the glaze cool before drizzling, it needs time to thicken properly or it will just run off the salad like watery vinegar.
  • Always let the grilled chicken rest before slicing or all the juices will run out onto the cutting board instead of staying inside where they belong.
03 -
  • Marinate the chicken for up to two hours in the fridge if you have time, the flavor deepens and the meat stays even more tender on the grill.
  • Toast your nuts in a dry skillet over medium heat, shaking the pan frequently, until they smell nutty and turn a shade darker, it only takes three minutes but transforms their flavor.
  • If your glaze becomes too thick after cooling, warm it gently in the microwave for ten seconds or whisk in a tiny splash of water to bring it back to drizzling consistency.
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