Strawberry Balsamic Chicken Salad

The first time I made this salad was during a July heatwave when turning on the oven felt like a personal betrayal. I ended up grilling the chicken on my balcony while my neighbor's kids played in their sprinkler, the sweet smell of strawberries and balsamic drifting over the railing and making everyone pause mid-splash.

I served this at a friend's birthday lunch last summer and watched her normally picky eight-year-old demolish an entire bowl, red onion included. Sometimes the most unexpected combinations become the ones people ask for by name the next time they come over.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same pace and stay juicy throughout
• 1 tablespoon olive oil: Helps the seasoning stick and creates those gorgeous grill marks everyone pretends they do not care about
• 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the other ingredients shine without competing
• ½ teaspoon garlic powder: Distributes evenly over the chicken unlike fresh garlic which can burn and turn bitter
• 4 cups mixed salad greens: Use whatever looks freshest at the market, arugula adds a lovely pepperiness that cuts through the sweetness
• 1 ½ cups fresh strawberries: Pick berries that smell like strawberry because flavor follows scent every single time
• ⅔ cup crumbled feta cheese: Adds a salty creaminess that balances the sweet strawberries and tangy balsamic
• ⅓ cup toasted pecans or walnuts: Toasting in a dry pan for 3 minutes makes such a difference it almost feels like cheating
• ½ small red onion: Thinly sliced, it adds bite and color without overwhelming the delicate flavors
• ⅓ cup balsamic vinegar: Reduces down into a syrupy glaze that coats everything in its path
• 1 tablespoon honey: Tames the vinegar's acidity just enough to make the glaze irresistible

Instructions

Make the balsamic glaze first:

Combine vinegar and honey in a small saucepan over medium heat, watching it bubble away until it coats the back of a spoon, about 8 to 10 minutes. Remove from heat and let it cool completely because hot glaze will wilt your greens and nobody wants a sad warm salad.

Cook the chicken while the glaze cools:

Rub the chicken with olive oil and seasonings, then grill or pan-sear for 6 to 7 minutes per side until it reaches 165°F. Let it rest for 5 minutes before slicing because cutting too early lets all those precious juices escape onto the cutting board instead of staying where they belong.

Build your salad base:

Arrange the mixed greens on a large platter or individual plates, then scatter strawberries, feta, toasted nuts, and those pretty red onion rings across the top like you are composing a very edible painting.

Finish with flair:

Arrange the sliced chicken over the salad and drizzle with that beautiful cooled glaze, watching it pool in all the right places. Toss gently at the table so everyone gets a little bit of everything in every single forkful.

Save

This salad has become my go-to for nights when cooking feels like too much but takeout feels like giving up. Something about the combination of warm chicken and cool, crisp components makes the whole evening feel a little more intentional and a lot more delicious.

Make It Your Own

Goat cheese works beautifully if feta is not your thing, adding a milder creaminess that still provides that satisfying tang against the strawberries.

Timing Secrets

Make the glaze up to three days ahead and store it in the fridge. Gently reheat it for 10 seconds in the microwave to return it to that perfect drizzling consistency.

Perfect Pairings

A chilled glass of crisp white wine or sparkling water with a twist of lemon cuts through the richness while letting all the flavors shine through. Serve this alongside crusty bread to soak up any extra glaze that somehow made it to the bottom of the bowl.

• Leftover glaze keeps forever and transforms boring weeknight roasted vegetables
• Toast extra nuts while you are at it and sprinkle them on salads all week long
• The chicken can be grilled ahead and served cold, making this ideal for meal prep

Save

Sometimes the simplest meals end up being the ones we remember most fondly, especially when they come together on a Tuesday night and make the whole week feel a little more special.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the balsamic glaze and grill the chicken up to a day in advance. Store them separately in the refrigerator. Assemble the salad fresh just before serving to keep greens crisp and prevent wilting.

→ What other proteins work well?

Grilled shrimp or pan-seared salmon are excellent alternatives. For a vegetarian version, use chickpeas, grilled halloumi, or extra nuts and seeds to maintain protein content while keeping the flavor profile.

→ How do I store leftovers?

Keep components separate in airtight containers. The glazed chicken lasts 3-4 days refrigerated. Store greens and dressing apart, then combine when ready to eat for the best texture and flavor.

→ Can I use frozen strawberries?

Fresh strawberries work best for texture and appearance. If using frozen, thaw completely and pat dry before adding to prevent excess moisture from making the salad soggy.

→ What wine pairs with this dish?

A crisp Sauvignon Blanc or chilled rosé complement the sweet-tart flavors beautifully. The acidity in these wines balances the rich feta and balsamic glaze while enhancing the fresh strawberry notes.