# Ingredient List:
→ For the Chicken
01 - 2 boneless skinless chicken breasts (about 10.5 ounces 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
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup pecans or walnuts, toasted
10 - ½ small red onion, thinly sliced
→ For the Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# How To Make:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 8–10 minutes, stirring occasionally until the mixture thickens into a glaze. Remove from heat and allow to cool completely before using.
02 - Rub chicken breasts evenly with olive oil, then season with salt, black pepper, and garlic powder on all sides. Grill or pan-sear over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
03 - Spread mixed salad greens across a large serving platter or divide among individual bowls. Arrange sliced strawberries, crumbled feta, toasted nuts, and red onion strips evenly over the greens.
04 - Place sliced grilled chicken over the salad. Drizzle the cooled balsamic glaze generously across the top just before serving. Toss gently at the table to combine flavors if desired.
