Honey Balsamic Chicken Salad (Printable)

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

# What You’ll Need:

→ 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, 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 with 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 allow to cool.
04 - Grill chicken for 6 to 7 minutes per side 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, crumbled goat cheese, red onion slices, and toasted nuts if using.
06 - Place sliced chicken atop the salad and drizzle generously with honey balsamic glaze.
07 - Serve immediately while chicken is warm.

# Expert Tips:

01 -
  • It tastes like something you'd order at a bistro but comes together in less time than it takes to drive there and find parking.
  • The glaze does all the heavy lifting, turning simple ingredients into something that makes people ask for the recipe.
  • You can prep the chicken and glaze ahead, then toss the salad together right before guests arrive.
02 -
  • Don't skip resting the chicken after grilling; slicing it too soon means all that moisture ends up on your board instead of in the meat.
  • Watch the glaze like a hawk in the final minute; it goes from perfectly syrupy to burnt and bitter faster than you'd think.
  • Taste your balsamic before you start; some brands are much sweeter or more acidic than others, and you might need to adjust the honey.
03 -
  • If you're making this for a crowd, double the glaze recipe; people always want more and you'll be glad you have it.
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and you don't end up with dry edges and raw centers.
  • A splash of the glaze over roasted vegetables or grilled pork chops works just as beautifully, so make extra and keep it in a jar.
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