Save My neighbor knocked on the door one June afternoon with a basket of strawberries from her garden, and I had no plan for dinner. I remembered seeing chicken in the fridge and some balsamic vinegar in the pantry, and somehow this salad came together in a way that felt less like cooking and more like assembling a small celebration. The sweetness of the berries against the tangy glaze was so unexpected that I made it again the very next night. Now it's what I reach for when the weather warms up and I want something that feels both light and satisfying.
I brought this to a potluck once, worried it might seem too simple next to all the casseroles and baked dishes. But people kept coming back for seconds, and one friend asked if I'd cater her birthday lunch. I didn't, but I did teach her how to make the glaze, which she now keeps in a jar in her fridge. It's the kind of recipe that makes you look like you know what you're doing, even on days when you barely do.
Ingredients
- Boneless, skinless chicken breasts: They cook quickly and soak up the marinade beautifully, just make sure they're not too thick or they'll dry out on the grill.
- Olive oil: Keeps the chicken moist and helps the marinade cling to the meat instead of sliding off.
- Balsamic vinegar: This is the backbone of both the marinade and the glaze, so use one that tastes good straight from the bottle.
- Honey: Balances the sharpness of the vinegar and caramelizes slightly on the grill, adding a subtle sweetness.
- Salt and black pepper: Simple seasoning that lets the other flavors shine without competing.
- Mixed salad greens: A blend with some peppery arugula or baby kale adds more personality than plain lettuce.
- Fresh strawberries: They should be ripe and sweet, the kind that smell like summer when you slice into them.
- Goat cheese: Creamy and tangy, it melts just a little when it touches the warm chicken.
- Toasted pecans or walnuts: Optional, but the crunch and slight bitterness are worth the extra step.
- Red onion: Slice it thin so it adds sharpness without overwhelming the sweeter elements.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to get those beautiful char marks without sticking. If you're using a grill pan indoors, crack a window because it will smoke a little.
- Marinate the chicken:
- Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. You can go longer if you have time, but even a short soak makes a difference.
- Make the glaze:
- While the chicken rests, combine balsamic vinegar and honey in a small saucepan over medium heat and let it simmer until it thickens into a syrup, about 5 minutes. It will smell sweet and a little sharp, and it'll coat the back of a spoon when it's ready.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so all those juices stay inside.
- Assemble the salad:
- Spread the greens across a large platter or divide them among individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts on top. Lay the sliced chicken over everything and drizzle generously with the glaze.
- Serve right away:
- This salad is best when the chicken is still slightly warm and the glaze is glossy. Pass extra glaze at the table for anyone who wants more.
Save One evening I made this for my sister, who claimed she didn't like salads because they were never filling enough. She ate two full plates and admitted that maybe she just hadn't met the right salad yet. Now when she visits, she asks if we can have that strawberry chicken thing, and I know exactly what she means.
Choosing Your Greens
I used to default to plain romaine or iceberg, but once I started mixing in arugula and baby kale, the salad went from boring to interesting. The peppery bite of arugula plays off the sweet glaze, and spinach adds a soft, earthy background. If you can find a spring mix that includes some red leaf or frisee, even better. Just avoid anything too tough or bitter, because the goal is balance, not a wrestling match with your fork.
Why the Glaze Matters
The first time I made this, I used bottled balsamic dressing and wondered why it tasted flat. The homemade glaze is thicker, sweeter, and clings to the chicken and greens instead of pooling at the bottom of the bowl. It only takes five minutes and transforms the whole dish from okay to something you'll want to make again. I keep a jar of it in the fridge now and use it on roasted vegetables, grilled pork, even drizzled over fresh mozzarella.
Make It Your Own
This recipe is flexible in the best way. I've swapped strawberries for fresh figs in the fall, used feta instead of goat cheese when that's what I had, and added avocado slices when I wanted something richer. A friend of mine tosses in grilled peaches during summer, and another adds dried cranberries and candied pecans for a holiday version. The base stays the same, but you can shift it with the seasons or whatever's in your kitchen.
- Try adding sliced cucumbers or cherry tomatoes for extra crunch and freshness.
- If you're not into nuts, sunflower seeds or pumpkin seeds work just as well.
- Leftover chicken makes this an even faster lunch the next day, just warm it gently or eat it cold.
Save This salad has become my answer to warm evenings when cooking feels like too much effort but cereal feels like giving up. It's quick, colorful, and satisfying in a way that makes you feel like you actually took care of yourself.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 2 hours in the refrigerator before grilling. This allows the flavors to develop more deeply. Grill it just before serving for the best texture.
- → What can I use instead of goat cheese?
Feta cheese is an excellent substitute with a similar tangy flavor profile. You could also use crumbled blue cheese or ricotta salata for different taste variations.
- → How do I make the honey balsamic glaze thicker?
Simmer the balsamic vinegar and honey for an additional 2-3 minutes until it reaches your desired consistency. It will continue to thicken as it cools. Avoid overcooking or it may become too thick.
- → Can I make this salad without nuts?
Absolutely. The toasted pecans or walnuts are optional and add crunch, but you can omit them entirely or substitute with seeds like pumpkin or sunflower seeds.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the flavors beautifully. The wine's acidity balances the sweetness of the honey balsamic glaze and the richness of the goat cheese.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. However, always check product labels for any hidden gluten, especially if using store-bought goat cheese or pre-toasted nuts.