# What You Need:
→ For the 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
→ For the Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine, etc.)
07 - 1 ½ cups fresh strawberries, hulled and sliced (about 7 oz)
08 - ⅔ cup crumbled feta cheese (about 3.5 oz)
09 - ⅓ cup pecans or walnuts, toasted (optional) (about 1.75 oz)
10 - ½ small red onion, thinly sliced
→ For the Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# Directions:
01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for 8–10 minutes, stirring occasionally, until thickened. Remove from heat and let cool.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6–7 minutes per side or until cooked through. Let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large platter or in individual bowls. Top with sliced strawberries, crumbled feta, toasted nuts (if using), and red onion.
04 - Add sliced chicken over the salad. Drizzle with cooled balsamic glaze just before serving. Toss gently if desired.
