Honey Balsamic Chicken Salad (Print View)

Juicy grilled chicken, fresh strawberries, creamy goat cheese, and sweet honey balsamic glaze on crisp mixed greens.

# 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
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup goat cheese, crumbled
10 - 1/4 cup toasted pecans or walnuts
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 to 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 desired.
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, and tastes like you spent all day in the kitchen.
  • The honey balsamic glaze is dangerously good, you will want to drizzle it on everything from roasted vegetables to crusty bread.
  • Leftovers pack beautifully for lunch the next day, and the chicken stays tender even cold.
02 -
  • Do not skip resting the chicken after grilling, those five minutes let the juices redistribute so every slice stays moist instead of running onto the cutting board.
  • The glaze will continue to thicken as it cools, so pull it off the heat when it is slightly thinner than you want, it should be pourable, not sticky.
  • If your chicken breasts are uneven in thickness, pound the thicker end gently with a meat mallet or roll with a wine bottle, otherwise you will have dry edges and undercooked centers.
03 -
  • Make a double batch of the glaze and store it in the fridge for up to two weeks, it is incredible on grilled vegetables, pork chops, and even vanilla ice cream.
  • If your strawberries are not perfectly ripe, toss them with a pinch of sugar and let them sit for ten minutes to draw out their sweetness.
  • For perfectly even grill marks, resist the urge to move the chicken around, let it sit undisturbed for the first few minutes so it releases naturally from the grates.
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