Vibrant grilled chicken salad featuring juicy strawberries, creamy feta, toasted nuts, and a homemade balsamic glaze.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1 1/2 cups fresh strawberries, hulled and sliced
08 - 2/3 cup crumbled feta cheese
09 - 1/3 cup toasted pecans or walnuts, optional
10 - 1/2 small red onion, thinly sliced
→ Balsamic Glaze
11 - 1/3 cup balsamic vinegar
12 - 1 tablespoon honey
# How to Prepare:
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 noticeably thickened. Remove from heat and allow to cool completely.
02 - Rub chicken breasts evenly with olive oil, salt, black pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat and cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - Place mixed greens on a large platter or divide among individual serving bowls, creating an even foundation.
04 - Distribute sliced strawberries, crumbled feta cheese, toasted nuts if using, and sliced red onion evenly over the greens.
05 - Arrange sliced chicken over the salad and drizzle with cooled balsamic glaze just before serving. Toss gently if desired for combined flavors.
