Strawberry Balsamic Chicken Salad

The first time I made this salad was during a heatwave when even the thought of turning on the oven felt unbearable. I had a container of fresh strawberries from the morning market and some chicken that needed to be used, so I threw everything on the grill and ended up with something that felt like a restaurant dish but came together in under thirty minutes. My roommate kept wandering into the kitchen asking if it was ready yet, drawn in by the smell of balsamic reducing on the stove.

I served this at my first proper dinner party after moving into my new apartment, nervously hoping everything would come together. Everyone went quiet for a minute after taking their first bites, and then someone asked if I could make it again next weekend. Now it is the dish I make when I want to feel like I have my life together, even on chaotic days.

Ingredients

• Chicken breasts: Boneless and skinless work best here, pounding them slightly ensures even cooking and tender results.
• Olive oil: This helps the seasoning stick and keeps the chicken from drying out on the grill.
• Salt and pepper: The foundation of flavor, do not be shy with these basic seasonings.
• Garlic powder: Adds a subtle savory note without the risk of burning fresh garlic.
• Mixed salad greens: A combination of arugula, spinach, and romaine gives you variety in texture and flavor.
• Fresh strawberries: Look for berries that are fragrant and deeply colored, they should be slightly soft to the touch.
• Feta cheese: The creamy tang cuts through the sweet strawberries and rich balsamic perfectly.
• Toasted nuts: Pecans or walnuts add essential crunch, toasting them beforehand brings out their natural oils.
• Red onion: Thinly sliced, these provide a sharp bite that balances all the sweet elements.
• Balsamic vinegar: Quality matters here since it reduces down into the star of the show.
• Honey: Just enough to take the edge off the vinegar and help it coat the back of a spoon.

Instructions

Make the glaze first:

Combine balsamic vinegar and honey in a small saucepan over medium heat, watching it bubble away until it coats a spoon, about 8 to 10 minutes. It will thicken more as it cools, so remove it from the heat while it still looks slightly thinner than you want.

Season and cook the chicken:

Rub the chicken breasts with olive oil and sprinkle both sides generously with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for about 7 minutes per side, letting it rest for 5 minutes before slicing into thin strips.

Build the salad base:

Spread your mixed greens across a large platter or individual plates, leaving room for all the toppings. Scatter the strawberries, crumbled feta, toasted nuts, and red onion slices over the greens like you are arranging something pretty.

Finish and serve:

Arrange the warm sliced chicken over the salad and drizzle with that cooled balsamic glaze you made earlier. Toss everything gently at the table so everyone gets some of that glossy dressing on their portion.

Save

This became my go-to summer dinner after a particularly long day when I needed something that felt nourishing but not heavy. There is something about the combination of warm chicken and cool, crisp salad that makes you feel taken care of, even if you are just eating alone on the couch.

Making It Your Own

I have found that goat cheese works beautifully if you want something creamier than feta, and avocado adds such lovely richness when strawberries are not quite in season. Sometimes I add cucumber for extra freshness or swap the nuts for sliced almonds when that is what I have in the pantry.

Perfect Pairings

A crisp Sauvignon Blanc or chilled rosé cuts through the sweetness of the strawberries while complementing the balsamic. On weeknights I often just serve it with some crusty bread to mop up any extra glaze that makes it to the bottom of the bowl.

Make Ahead Magic

The balsamic glaze keeps beautifully in the refrigerator for up to two weeks, so I often make a double batch and keep it in a jar. You can also slice the chicken and wash the greens ahead of time, just wait to assemble everything until right before serving.

• Toast extra nuts while you are already heating the pan and store them for quick salads all week.
• The glaze thickens as it cools, so warm it slightly if it has been in the fridge.
• Never dress the salad until you are ready to eat or it will wilt within minutes.

Save

This is the kind of meal that makes you feel like you are eating something special without any of the usual stress or effort. Hope it becomes a summer staple in your kitchen too.

Recipe Q&A

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance. Store it in an airtight container in the refrigerator. Gently warm it before serving if it becomes too thick to drizzle.

→ What other proteins work well with this combination?

Grilled shrimp or pan-seared salmon make excellent alternatives. For a vegetarian version, try adding chickpeas, grilled halloumi, or extra toasted nuts for protein.

→ Can I use frozen strawberries?

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

→ How do I store leftovers?

Store components separately in airtight containers. Keep the glazed chicken, dressed greens, and strawberries apart. Assemble fresh when ready to eat for best texture and flavor.

→ What greens work best for this dish?

Arugula adds peppery notes that complement the sweet strawberries. Spinach offers mild flavor, while romaine provides satisfying crunch. A blend of all three creates excellent variety.

→ Can I grill the chicken outdoors?

Absolutely. Outdoor grilling adds wonderful smoky flavor. Grill over medium-high heat for the same timing, or until internal temperature reaches 165°F (74°C).