Strawberry Balsamic Chicken Salad

Last July my sister dropped by unexpectedly with a basket of strawberries from her garden and grilled chicken from her weekend cookout. We threw everything onto a platter with whatever greens I had in the fridge, and that impromptu lunch ended up being better than any restaurant salad we've ever had. Now it's our go-to when we need something that feels special but comes together in minutes.

I made this for my book club last month and honestly everyone was more interested in the salad than our discussion. The combination of sweet strawberries and tangy feta with that rich glaze just hits differently on warm evenings. Now they all ask for the recipe before they even RSVP.

Ingredients

• 2 boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout
• 1 tablespoon olive oil: Helps those spices cling and gives the chicken a nice golden color
• 1 teaspoon salt: Don't skip this even if you're usually light with salt
• ½ teaspoon black pepper: Freshly ground makes such a difference here
• ½ teaspoon garlic powder: My secret weapon for chicken that actually tastes good
• 4 cups mixed salad greens: I love the peppery bite of arugula mixed with mild spinach
• 1 ½ cups fresh strawberries: Pick ones that are deep red and smell fragrant
• ⅔ cup crumbled feta cheese: The salty creaminess balances everything perfectly
• ⅓ cup toasted pecans: Toast them in a dry pan for three minutes until fragrant
• ½ small red onion: Thin slices add just the right amount of sharpness
• ⅓ cup balsamic vinegar: Quality matters here since it reduces down
• 1 tablespoon honey: Tames the vinegar's acidity and helps the glaze thicken

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Make your magic glaze first:

Combine balsamic vinegar and honey in a small saucepan and bring to a bubble then turn down to a gentle simmer for about ten minutes until it coats the back of a spoon.

Get that chicken going:

Rub the chicken breasts with olive oil and all those spices then grill or sear them for six to seven minutes per side until they're cooked through.

Let the chicken rest:

This is the part most people skip but if you let it sit for five minutes the juices redistribute and you end up with much juicier meat.

Build your beautiful salad:

Spread those greens across a big platter then scatter the strawberries feta toasted nuts and onion all over like you're creating art.

Bring it all together:

Slice your rested chicken and arrange it on top then drizzle with that gorgeous cooled glaze right before everyone digs in.

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This was the first meal I made for my new neighbors after they moved in next door. We sat on my back porch eating this salad and talking until the sun went down and somehow that casual dinner turned into a monthly tradition.

Making It Your Own

Goat cheese works beautifully if you're not into feta's tang and sometimes I'll add half an avocado for extra creaminess. The salad base is flexible too so use whatever greens look freshest at the store.

Perfect Wine Pairing

A chilled Sauvignon Blanc cuts through the richness while a dry rosé highlights those strawberry notes perfectly. Either one makes dinner feel like an occasion.

Meal Prep Magic

You can grill the chicken and make the glaze up to three days ahead just keep everything separate until serving time. The glaze actually gets better after a day in the fridge.

• Store the glaze in a small jar and gently warm it before serving
• Wait to dress the salad until right before eating to keep everything crisp
• Leftovers actually taste great the next day for lunch

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Every time I serve this someone asks for the recipe and honestly that's the highest compliment a home cook can get. Hope it becomes a staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Cook the chicken and make the balsamic glaze up to one day ahead. Store both in the refrigerator. Assemble with fresh greens and toppings right before eating to maintain crispness.

→ What's the best way to grill the chicken breasts evenly?

Pound the chicken breasts to an even thickness before cooking. This ensures they cook at the same rate. Grill over medium-high heat for 6-7 minutes per side. Avoid moving them too frequently—let them develop a nice sear. Use a meat thermometer to check for doneness at 165°F (74°C).

→ How long does the balsamic glaze keep?

Store the cooled balsamic glaze in an airtight container in the refrigerator for up to two weeks. You can also freeze it for up to three months. Reheat gently on low heat if it becomes too thick after chilling.

→ What are good substitutes for feta cheese?

Goat cheese offers a creamier, tangier alternative. Fresh mozzarella provides a milder option. Crumbled blue cheese works well if you enjoy stronger flavors. For a dairy-free version, try nutritional yeast or crispy chickpeas for texture.

→ How can I make this vegetarian?

Simply omit the chicken and increase the protein by adding roasted chickpeas, extra nuts, or white beans. You can also add a fried or poached egg on top for richness. The balsamic glaze and fresh strawberries make this equally delicious without meat.

→ Can I use different types of greens?

Absolutely. While the suggested mix of arugula, spinach, and romaine works beautifully, feel free to use any combination of salad greens you prefer. Radicchio, kale, or butter lettuce all pair wonderfully with the strawberry and balsamic flavors.