Strawberry Balsamic Chicken Salad

Last summer, my neighbor brought over a basket of fresh strawberries from her garden, and I stood there staring at them with chicken defrosting on the counter, wondering if I could make something that didn't involve dessert.

I made this for my sister's birthday lunch when she insisted she wanted something light but celebratory, and we ended up eating it on the back porch while talking about everything and nothing at all.

Ingredients

• Chicken breasts: Boneless and skinless works best here, they cook evenly and slice beautifully over the greens.
• Mixed salad greens: I use whatever looks freshest at the market, usually a mix of arugula for bite and spinach for softness.
• Fresh strawberries: They should be fragrant and slightly give when you press them, avoid any that are mushy or have white shoulders.
• Feta cheese: The salty creaminess balances the sweet strawberries perfectly, and it holds up better than softer cheeses.
• Balsamic vinegar: Good quality makes a difference here since it reduces down into the star of the dressing.
• Honey: Just enough to take the sharp edge off the balsamic and help it thicken into that gorgeous glaze.

Instructions

Make the glaze first:

Simmer the balsamic and honey in a small saucepan until it coats the back of a spoon, about 8 to 10 minutes, watching closely so it doesn't burn.

Season and cook the chicken:

Rub the breasts with olive oil and spices, then grill or sear them until they reach 165°F internally, letting them rest before slicing.

Build your salad base:

Spread the greens across a large platter or individual plates, then scatter the strawberries, crumbled feta, nuts and red onion on top.

Finish and serve:

Arrange the warm chicken slices over the salad and drizzle with that cooled balsamic glaze right before everyone digs in.

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This salad became my go-to for dinner parties because it looks impressive but lets me actually hang out with my guests instead of being stuck at the stove.

Making It Ahead

The balsamic glaze keeps beautifully in a small jar in the fridge for up to two weeks, and I often make a double batch just to have it handy for quick weeknight meals.

Swaps and Substitutions

Goat cheese works wonderfully if you're not a feta fan, and candied pecans add a lovely sweetness that plays nicely with the strawberries.

Serving Suggestions

Keep some crusty bread on the side to soak up any extra glaze that lands on the plate, and consider pouring a chilled rosé if you're feeling fancy.

• Toast the nuts in a dry pan for 3 minutes first.
• Slice strawberries just before assembling so they don't get watery.
• Let the glaze cool completely or it will wilt the greens.

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Hope this brings as much brightness to your table as it has to mine over the years.

Recipe FAQs

→ How do you make the balsamic glaze?

Combine balsamic vinegar and honey in a small saucepan, bring to a boil, then reduce heat and simmer for 8–10 minutes until thickened. Let it cool completely before drizzling over the salad.

→ Can I prepare this salad in advance?

Yes, you can grill the chicken and make the balsamic glaze ahead of time. Assemble the greens and toppings just before serving to keep them crisp. Add the glaze at the last moment for best results.

→ What are good cheese substitutes?

Goat cheese works wonderfully for a creamier, tangier option. You can also use blue cheese, ricotta salata, or skip cheese entirely if needed for dietary preferences.

→ How should I cook the chicken if I don't have a grill?

Pan-sear the chicken in a skillet over medium-high heat for 6–7 minutes per side, or bake it in a preheated 375°F oven for 15–20 minutes until cooked through.

→ Is this salad suitable for meal prep?

The components keep well separately for 2–3 days. Store cooked chicken, greens, and toppings in separate containers, then combine when ready to eat. Keep the balsamic glaze separate until serving.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or chilled rosé complements the sweetness of strawberries and tanginess of the balsamic glaze beautifully.