Save My neighbor handed me a punnet of strawberries over the fence one Sunday morning, way more than she could use before they went soft. I had chicken thawing and a bottle of balsamic vinegar I'd been meaning to use up, so I threw together this salad without much of a plan. The way the sweet fruit played against the tangy glaze and creamy goat cheese made me stop mid-bite and actually laugh out loud. It's been my go-to ever since when I want something that feels special but doesn't ask much of me.
I made this for a book club meeting once, doubling the recipe and serving it family-style on a big wooden board. Everyone kept going back for seconds, and one friend admitted she usually hates salad but couldn't stop eating this one. The strawberries were at their peak that week, almost candy-sweet, and I remember thinking that timing really is everything in the kitchen. That night, the empty platter felt like the best compliment I could get.
Ingredients
- Boneless, skinless chicken breasts: These stay juicy on the grill if you don't overcook them, and the marinade helps lock in moisture even if you get distracted.
- Olive oil: Use something decent here since it's going directly on the chicken; it adds a subtle fruity note that balsamic loves.
- Balsamic vinegar: The backbone of both the marinade and the glaze, so grab a bottle you'd actually want to taste on its own.
- Honey: Balances the acidity and helps the glaze thicken into that glossy, spoonable consistency.
- Mixed salad greens: I like a peppery mix with arugula and baby kale for contrast, but use whatever looks freshest at the store.
- Fresh strawberries: Hull them and slice them thick so they hold their shape and don't get lost under the chicken.
- Goat cheese: Crumble it yourself from a log rather than buying pre-crumbled; it tastes creamier and less chalky.
- Toasted pecans or walnuts: Optional, but they add a welcome crunch that makes every bite more interesting.
- Red onion: Slice it as thin as you can manage; a mandoline helps if you have one, and it mellows nicely against the sweet and tangy flavors.
Instructions
- Preheat the grill:
- Get your grill or grill pan to medium-high heat so it's ready the moment your chicken is done marinating. A hot surface gives you those pretty char marks and keeps the meat from sticking.
- Marinate the chicken:
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. If you have extra time, pop them in the fridge for up to two hours; the flavor deepens beautifully.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, then let it simmer until it thickens and coats the back of a spoon, about 5 minutes. It'll look thin at first, but keep watching; it transforms quickly and you don't want it to burn.
- Grill the chicken:
- Cook the marinated chicken 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 instead of running all over your cutting board.
- Assemble the salad:
- Spread the greens on a large platter or individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over the top. Arrange the sliced chicken on top and drizzle generously with the cooled glaze.
- Serve:
- Get this on the table right away while the chicken is still warm and the greens are crisp. The contrast in temperatures is part of what makes it so satisfying.
Save There was a summer evening when I packed this salad into a container and brought it to an outdoor concert in the park. We ate it sitting on a blanket while the sun went down, and even lukewarm and slightly wilted, it still tasted incredible. That's when I realized a good recipe isn't just about perfect conditions; it's about flavors strong enough to shine no matter where you are.
Choosing Your Greens
I used to default to plain spinach, but once I started mixing in arugula and baby kale, the salad came alive with more texture and a peppery bite. Look for a pre-washed blend if you're short on time, or build your own mix with whatever looks vibrant at the market. The key is variety; different leaves catch the glaze differently, and every forkful feels a little different.
Getting the Glaze Right
The first time I made this, I pulled the glaze off the heat too early and it stayed runny, just pooling at the bottom of the bowl. Now I know to let it bubble and reduce until it's thick enough to cling to a spoon, almost like a loose honey. If it hardens as it cools, just warm it gently for a few seconds and it'll loosen right back up.
Make It Your Own
This salad is forgiving and loves improvisation. I've swapped in feta when I didn't have goat cheese, tossed in avocado slices for extra creaminess, and even used grilled peaches instead of strawberries in late summer. Once you nail the glaze, the rest is just playing around with what's in season or what you're craving.
- Try blueberries or blackberries when strawberries aren't at their best.
- Add a handful of fresh basil or mint for an herbal lift.
- Grill extra chicken and keep it in the fridge for quick salad lunches all week.
Save This salad has become my answer to the question of what to make when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's bright, satisfying, and just fancy enough to remind me that weeknight meals don't have to be boring.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can prep the components in advance—grill and slice the chicken, make the glaze, and chop your vegetables. Store separately in the refrigerator. Assemble just before serving to keep the greens crisp and prevent sogginess.
- → How long should I marinate the chicken?
A minimum of 10 minutes works well, but marinating for up to 2 hours in the refrigerator deepens the flavor significantly. This is optional but highly recommended for best results.
- → What can I substitute for goat cheese?
Feta cheese is an excellent alternative with a similar tangy flavor. You could also use crumbled blue cheese, ricotta salata, or even creamy fresh mozzarella for a milder option.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free. Always verify that your balsamic vinegar and any processed ingredients are certified gluten-free, as some brands may contain hidden gluten.
- → Can I cook the chicken indoors instead of grilling?
Absolutely. Use a grill pan on the stovetop over medium-high heat, or pan-sear the chicken in a skillet with a bit of oil for 6-7 minutes per side until golden and cooked through.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the honey balsamic glaze and fresh strawberries beautifully. Alternatively, try a light Pinot Grigio or sparkling wine for an elegant pairing.