Honey Balsamic Chicken Salad

I threw this salad together on a Saturday afternoon when the farmers market strawberries looked too gorgeous to resist. The vendor handed me a sample with a knowing grin, and I walked away with two baskets, no plan in mind. At home, I stared at the berries and remembered a half bottle of balsamic vinegar in the pantry. The chicken was already defrosted, and suddenly it all clicked into place.

The first time I made this for friends, I panicked because I forgot to buy nuts and thought the texture would fall flat. One friend looked up mid bite and said it was the best salad she'd had all year. Sometimes the things we stress about don't matter as much as we think.

Ingredients

• Boneless, skinless chicken breasts: They soak up the marinade quickly and grill evenly, but don't skip the resting time or they turn dry and disappointing.
• Olive oil: Just enough to keep the chicken from sticking and to help the marinade cling without making it greasy.
• Balsamic vinegar: Use a decent bottle, not the bottom shelf stuff, because it reduces down and the flavor really shines through.
• Honey: Balances the acid and caramelizes slightly on the grill, adding a subtle sweetness that ties everything together.
• Salt and freshly ground black pepper: Simple but essential for bringing out the natural flavors without overpowering the glaze.
• Mixed salad greens: A blend with arugula adds a peppery bite that stands up to the rich toppings instead of wilting into the background.
• Fresh strawberries: Look for firm berries that smell sweet at the stem, because mushy ones will turn the salad soggy.
• Goat cheese: The tangy creaminess melts slightly when it touches the warm chicken, creating little pockets of richness.
• Toasted pecans or walnuts: Optional but worth it for the crunch, and toasting them yourself makes all the difference in flavor depth.
• Red onion: Slice it thin so it adds sharpness without overwhelming, and soak it in cold water if you want to mellow the bite.

Instructions

Heat Up the Grill:

Get your grill or grill pan to medium high heat so it's ready when the chicken finishes marinating. A hot surface gives you those beautiful char marks that add smoky flavor.

Marinate the Chicken:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until it looks glossy and emulsified. Coat the chicken breasts evenly and let them sit for 10 minutes, flipping once halfway through so both sides get love.

Make the Glaze:

While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer gently until it thickens to a syrupy consistency, about 5 minutes, stirring occasionally so it doesn't burn.

Grill the Chicken:

Place the marinated chicken on the hot grill and cook 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 mixed greens on a large platter or divide among individual plates, then scatter sliced strawberries, crumbled goat cheese, red onion, and toasted nuts over the top. Arrange the sliced chicken on the greens and drizzle the honey balsamic glaze generously over everything, letting it pool in the corners.

Serve Right Away:

This salad is best enjoyed immediately while the chicken is still warm and the greens are crisp. Pass extra glaze at the table for anyone who wants more.

Save

My neighbor brought over a bottle of chilled Sauvignon Blanc one evening when I made this, and we sat on the back porch as the sun set. She told me about her week, I told her about mine, and the salad disappeared between us without either of us noticing. Food has a way of making space for the conversations that matter.

Ingredient Swaps That Work

If goat cheese isn't your thing, crumbled feta brings a similar tangy creaminess with a bit more salt. I've also used fresh mozzarella torn into pieces when that's all I had, and it added a mild, milky richness that let the glaze be the star. Avocado slices make the salad more filling and add a buttery texture that plays nicely with the strawberries.

Make Ahead Tips

You can marinate the chicken up to two hours ahead and keep it covered in the fridge, which actually deepens the flavor. The glaze stores well in a jar for up to a week and can be gently rewarmed or used cold. Prep all your toppings in the morning and store them separately so assembly takes just minutes when you're ready to eat.

Serving Suggestions

This salad works beautifully as a light lunch on its own or as an elegant starter before something heartier like pasta or grilled fish. I've served it at summer dinner parties on individual plates with a small piece of crusty bread on the side, and it always gets compliments. If you want to stretch it further, add a handful of cooked quinoa or farro to the greens for extra texture and staying power.

• Pair it with a crisp white wine or sparkling water with lemon for a refreshing contrast.
• Double the glaze recipe if you love extra drizzle, because people always ask for more.
• Leftovers keep for one day in the fridge, but store the chicken and greens separately so nothing gets soggy.

Save

This salad has become my go to when I want something that feels special without spending hours in the kitchen. It reminds me that good food doesn't have to be complicated, just thoughtful.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Grill the chicken for 6-7 minutes per side. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer, and juices should run clear when pierced with a knife.

→ Can I prepare this ahead of time?

Yes. Grill and slice the chicken up to 4 hours ahead, storing it covered in the refrigerator. Prepare the honey balsamic glaze a day in advance. Assemble the salad just before serving to keep greens crisp and prevent sogginess.

→ What's the best way to marinate the chicken?

While 10 minutes is sufficient, marinating for up to 2 hours in the refrigerator deepens the flavors significantly. Keep the chicken covered and allow it to rest at room temperature for 5 minutes before grilling for more even cooking.

→ How do I achieve the perfect honey balsamic glaze texture?

Combine equal parts balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes until the mixture thickens and coats the back of a spoon. It will continue to thicken as it cools, so avoid overcooking.

→ What cheese alternatives work if I don't have goat cheese?

Feta cheese provides a similar tangy, crumbly texture. Ricotta salata, blue cheese, or even fresh mozzarella work beautifully. Each brings its own flavor profile while complementing the sweet and savory elements of the dish.

→ Can I make this gluten-free?

Yes, this salad is naturally gluten-free as written. Simply verify that all packaged ingredients, particularly any processed goat cheese or nuts, are certified gluten-free to avoid cross-contamination.