Honey Balsamic Chicken Salad (Printable)

Juicy grilled chicken with strawberries, goat cheese, and honey balsamic glaze over fresh mixed greens.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon balsamic vinegar
04 - 1 teaspoon honey
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Salad

07 - 6 cups mixed salad greens (arugula, spinach, and baby kale)
08 - 1 cup fresh strawberries, hulled and sliced
09 - 1/2 cup crumbled goat cheese
10 - 1/4 cup toasted pecans or walnuts (optional)
11 - 1/4 small red onion, thinly sliced

→ Honey Balsamic Glaze

12 - 1/4 cup balsamic vinegar
13 - 2 tablespoons honey

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Coat chicken breasts evenly in the marinade and let sit for 10 minutes.
03 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook until thickened and syrupy, approximately 5 minutes. Remove from heat and let cool.
04 - Grill chicken for 6 to 7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced strawberries, goat cheese, red onion, and toasted nuts if using.
06 - Place sliced chicken on top of the salad. Drizzle generously with the honey balsamic glaze.
07 - Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent all afternoon in the kitchen.
  • The honey balsamic glaze doubles as a marinade and dressing, so you're not juggling a dozen bowls.
  • Every bite has a mix of creamy, crunchy, sweet, and savory, which makes boring salads feel like a distant memory.
  • It looks impressive enough for guests but requires almost no technical skill.
02 -
  • Don't skip resting the chicken after grilling or you'll lose half the moisture when you slice into it.
  • The glaze thickens as it cools, so if it gets too thick, just warm it gently with a splash of water or balsamic.
  • If your chicken breasts are uneven, pound them to an even thickness so they cook at the same rate.
  • Taste the glaze before drizzling, sometimes it needs a pinch of salt or an extra touch of honey depending on your vinegar.
03 -
  • Marinate the chicken in a resealable bag so every inch gets coated and cleanup is easier.
  • If you're grilling outdoors, brush the grates with oil first so the chicken doesn't stick and tear when you flip it.
  • Make a double batch of the glaze and keep it in the fridge for up to two weeks, it's incredible on almost everything.
  • Slice the chicken while it's still warm so the glaze melts slightly into the meat and creates little pockets of flavor.
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