Juicy grilled chicken, sweet strawberries, and creamy feta tossed with crisp greens and finished with a tangy balsamic glaze.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10.5 oz total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup pecans or walnuts, toasted (optional)
10 - ½ small red onion, thinly sliced
→ Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# Directions:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until thickened. Remove from heat and allow to cool completely.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear in a skillet over medium-high heat for 6-7 minutes per side until cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large serving platter or divide among individual bowls.
04 - Top the greens with sliced strawberries, crumbled feta cheese, toasted nuts if desired, and thinly sliced red onion.
05 - Arrange sliced chicken over the salad. Drizzle with cooled balsamic glaze just before serving. Toss gently if desired.
