Honey Balsamic Chicken Salad (Print Version)

Juicy grilled chicken atop fresh mixed greens with strawberries, creamy goat cheese, and a luscious honey balsamic glaze.

# Components:

→ 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 crumbled goat cheese
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

# Directions:

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 Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout.
  • The honey balsamic glaze clings to every bite and tastes like something from a bistro.
  • You can prep the chicken and glaze ahead, then assemble in minutes when hunger strikes.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon will leave a puddle of juice on your cutting board instead of inside the meat.
  • Reduce the glaze until it's truly syrupy, a thin glaze will just puddle at the bottom of the bowl instead of clinging to each ingredient.
  • Slice the red onion as thin as possible, thick slices can be harsh and overpower the delicate balance of flavors.
03 -
  • Use a meat thermometer to check for 165 degrees at the thickest part of the chicken, guessing leads to overcooked, rubbery meat.
  • Drizzle a little extra glaze on the plate before adding the salad, it creates a pool of flavor that gets picked up with every bite.
  • If you don't have a grill, a cast iron skillet on high heat will give you a similar char and caramelization.
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