Save My neighbor handed me a basket of strawberries one June afternoon, far too many for dessert alone. I had chicken thawing and a bottle of balsamic vinegar I'd been meaning to use creatively. What started as improvisation turned into something I now make whenever the berries at the market look too good to pass up. The sweetness of the fruit against tangy goat cheese and that glossy, dark glaze became an instant summer staple in my kitchen.
I served this to friends who claimed they did not like salad as a meal. They went silent after the first bite, then asked for seconds. One of them texted me the next morning asking for the glaze recipe. It is the kind of dish that surprises people, bridging the gap between light and satisfying without feeling like a compromise.
Ingredients
- Boneless, skinless chicken breasts: The lean canvas for all the flavor, pound them gently to even thickness so they cook uniformly and stay juicy.
- Olive oil: Helps the marinade cling and keeps the chicken from sticking to the grill, use a good quality one you would drizzle on bread.
- Balsamic vinegar (for marinade and glaze): The backbone of this dish, its fruity acidity cuts through richness and caramelizes beautifully when reduced.
- Honey: Balances the vinegar sharpness and creates that glossy, syrupy texture in the glaze, plus it helps the chicken brown.
- Salt and freshly ground black pepper: Simple seasonings that let the other flavors shine, do not skip the fresh pepper, it adds a gentle heat.
- Mixed salad greens: Arugula adds peppery bite, spinach brings iron and sweetness, baby kale gives structure, use what looks freshest.
- Fresh strawberries: Their natural sweetness plays beautifully with tangy cheese and vinegar, slice them just before serving so they do not weep.
- Goat cheese: Creamy, tangy, and crumbly, it melts slightly from the warm chicken and ties everything together.
- Toasted pecans or walnuts: Optional but worth it for crunch and a nutty richness, toast them yourself for better flavor.
- Red onion: Thinly sliced for a sharp, crisp bite that cuts through the sweetness, soak in cold water for five minutes if you want it milder.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until you can hold your hand above it for only a few seconds. A hot surface gives you those beautiful char marks and keeps the chicken from sticking.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until the honey dissolves. Coat the chicken breasts completely and let them sit for at least ten minutes, or up to two hours in the fridge if you have time.
- Make the glaze:
- While the chicken marinates, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer gently, stirring occasionally, until it thickens and coats the back of a spoon, about five minutes, then let it cool.
- Grill the chicken:
- Place the marinated chicken on the hot grill and cook for six to seven minutes per side, until the internal temperature reaches 165 degrees and juices run clear. Let it rest for five minutes before slicing thinly against the grain.
- Build the salad:
- Spread the mixed greens across a large platter or divide among four plates. Scatter the sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the greens.
- Finish and serve:
- Arrange the sliced chicken on top of the salad and drizzle generously with the cooled honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.
Save One evening I doubled the glaze recipe just to have extra. I ended up using it on roasted Brussels sprouts the next night, and my family could not stop talking about it. This salad taught me that a good glaze is a secret weapon, something that elevates the simplest ingredients into something worth remembering.
Choosing Your Greens
The mix of arugula, spinach, and baby kale is my favorite because each green brings something different to the table. Arugula adds a peppery kick that stands up to the sweetness, spinach is tender and mild, and baby kale gives the salad some structure so it does not wilt immediately under the warm chicken. If you can only find one type, go with arugula, its slight bitterness is perfect against the honey glaze. I have also used spring mix in a pinch, and it works just fine, though it lacks the personality of a custom blend.
Marinating for Maximum Flavor
Ten minutes is the minimum, but if you have time, marinate the chicken for an hour or two in the fridge. The balsamic and honey penetrate deeper, and the chicken picks up a richer, more complex flavor. I have marinated it overnight once when I was meal prepping, and while it was delicious, the texture started to get a bit too soft from the acidity. Two hours is the sweet spot where flavor deepens without compromising texture.
Serving and Pairing Ideas
This salad shines as a light lunch on a hot day, but I have also served it as a starter before grilled fish or pasta. It pairs beautifully with a chilled Sauvignon Blanc or a dry rose, something crisp that echoes the acidity in the glaze. If you want to stretch it further, serve with warm crusty bread to soak up any extra glaze at the bottom of the bowl.
- Add avocado slices for extra creaminess and healthy fats that balance the tangy cheese.
- Swap goat cheese for crumbled feta if you prefer a saltier, firmer texture.
- Toss in a handful of fresh basil or mint right before serving for an herbal brightness that cuts through the richness.
Save This salad has become my go to when I want something that feels special without the fuss. It reminds me that the best meals are often the ones born from what you have on hand and a little bit of curiosity.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can marinate the chicken for up to 2 hours in the refrigerator. Cook it just before serving to keep it warm and tender. Assemble the salad components separately and combine right before eating to prevent the greens from wilting.
- → What cheese alternatives work well?
Feta cheese is an excellent substitute for goat cheese, offering a tangier flavor. Crumbled blue cheese or mild ricotta salata also complement the sweetness of the honey balsamic glaze beautifully.
- → How do I thicken the honey balsamic glaze?
Bring the mixture to a simmer over medium heat and cook for about 5 minutes until it reaches a syrupy consistency. It will thicken further as it cools. If it's too thick, whisk in a touch of water.
- → What wine pairs with this salad?
A crisp Sauvignon Blanc is the ideal pairing, complementing the fresh strawberries and balanced acidity of the balsamic glaze. Alternatively, try a light Pinot Grigio or sparkling Prosecco.
- → Is this suitable for a gluten-free diet?
Yes, this salad is naturally gluten-free. Just verify that your balsamic vinegar and any store-bought components are certified gluten-free, as some brands may contain hidden gluten.
- → Can I add other vegetables?
Absolutely. Diced cucumber, sliced bell peppers, or shaved carrots work wonderfully. Avocado slices add richness and creaminess. Just add them after grilling the chicken to maintain freshness.