Save The smoky char on chicken paired with the sweet tang of balsamic hit me during a particularly uninspired weeknight. I had grilled chicken going cold on the counter and a bag of greens begging to be used. Tossing them together with whatever was in the fridge, strawberries, some crumbled goat cheese, a drizzle of reduced balsamic, turned dinner into something I actually wanted to photograph. It wasn't planned, but it worked so well I've been making it ever since.
I brought this salad to a potluck once, worried it would look too simple next to casseroles and pasta bakes. But people kept coming back, asking what was in the dressing, why the chicken tasted so good. One friend admitted she'd never thought to put strawberries on a savory salad before. That night taught me that bright, clean flavors don't need to apologize for being uncomplicated.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and soak up the marinade beautifully, just don't walk away or they'll dry out on you.
- Olive oil: Helps the marinade cling and keeps the chicken from sticking to the grill.
- Balsamic vinegar (for marinade and glaze): The acid tenderizes the meat while the reduction becomes a glossy, sweet-tart drizzle that ties everything together.
- Honey: Balances the sharpness of the vinegar and caramelizes slightly on the grill, adding depth.
- Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine without competing.
- Mixed salad greens: A mix of arugula, spinach, and baby kale gives you peppery, earthy, and tender all at once.
- Fresh strawberries: Their natural sweetness plays off the tangy glaze and creamy cheese in a way that feels both unexpected and right.
- Goat cheese: Creamy, tangy, and just rich enough to make each forkful feel indulgent without weighing you down.
- Toasted pecans or walnuts: Optional but worth it for the crunch and nutty warmth that contrasts with the soft greens.
- Red onion: Thinly sliced so it adds sharpness without overpowering, a little bite that wakes up the whole plate.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to give you those beautiful char marks without scorching. A properly heated surface means the chicken won't stick and will cook evenly.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts and let them sit for 10 minutes. This short rest lets the flavors seep in and starts tenderizing the meat.
- Make the honey balsamic 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 clings to the salad.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute and every bite stays moist.
- Build the salad:
- Arrange the mixed greens on a large platter or individual plates, then scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. Lay the sliced chicken over everything and drizzle generously with the honey balsamic glaze.
- Serve:
- Bring it to the table immediately while the chicken is still warm and the greens are crisp. This salad tastes best when the temperatures and textures contrast.
Save There was a Sunday afternoon when I made this for my sister, who claimed she didn't like salads. She finished her plate, then quietly made herself another. No commentary, no praise, just the sound of her fork scraping up the last bits of glaze and goat cheese. Sometimes food wins people over without needing words.
Making It Your Own
If goat cheese isn't your thing, crumbled feta works just as well and brings a saltier, crumblier texture. For extra richness, add a few slices of ripe avocado, they melt into the warm chicken and glaze in a way that feels almost decadent. You can also swap the strawberries for fresh peaches or blackberries depending on what's in season, the glaze is forgiving and loves any fruit with a little sweetness.
Storage and Prep Ahead
You can marinate the chicken up to two hours ahead and keep it in the fridge, which deepens the flavor even more. The honey balsamic glaze stores in an airtight container at room temperature for up to a week and can be drizzled over roasted vegetables or grilled pork. If you want to prep the whole salad in advance, keep the components separate and assemble just before serving so the greens stay crisp and the chicken stays warm.
Serving Suggestions
This salad shines as a light lunch on its own, but it also works beautifully as a starter before grilled fish or pasta. It pairs wonderfully with a crisp Sauvignon Blanc or a sparkling rosé, something bright that echoes the acidity of the glaze. If you're feeding a crowd, double the recipe and serve it family-style on a big platter, it's the kind of dish that looks generous and tastes even better.
- Toast the nuts in a dry skillet until fragrant, it only takes a few minutes and the flavor difference is huge.
- If your grill runs hot, lower the heat slightly to avoid burning the honey in the marinade.
- Leftovers can be stored separately and reassembled the next day, though the greens will soften a bit.
Save This salad has become my go-to when I want something that feels special without the fuss. It's proof that a handful of good ingredients and a little attention can turn dinner into something worth savoring.
Recipe Questions
- → How long can I marinate the chicken?
You can marinate the chicken for up to 2 hours in the refrigerator. This extends the flavor profile and ensures the meat remains tender and juicy when grilled.
- → Can I substitute the goat cheese?
Yes, feta cheese works beautifully as a substitute. Both offer a creamy texture and tangy flavor that complements the sweetness of the strawberries and balsamic glaze.
- → What's the best way to thicken the balsamic glaze?
Simmer the balsamic vinegar and honey together over medium heat until the mixture reaches a syrupy consistency, typically 5 minutes. Let it cool slightly before drizzling for better adhesion to the salad.
- → Can I prepare this ahead of time?
Grill the chicken and prepare the glaze in advance, but assemble the salad just before serving to maintain crispness. Store components separately in airtight containers for up to 24 hours.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the honey balsamic flavors beautifully. The wine's acidity balances the sweetness of the glaze while enhancing the freshness of the greens and strawberries.
- → How do I know when the chicken is fully cooked?
Grill each side for 6-7 minutes until the juices run clear. Use a meat thermometer to verify internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes before slicing for optimal juiciness.