Strawberry Balsamic Chicken Salad

The first time I made this salad was during a sweltering July when my garden strawberries were ripening faster than we could eat them. I had some chicken marinating and thought, why not throw everything together? That impromptu dinner became our go-to summer meal, the kind that makes you feel like you're eating at a fancy restaurant without turning on the oven.

Last summer I served this at a neighborhood potluck and watched three different people ask for the recipe before they even finished their first plate. There's something about the warm chicken against the cool strawberries that just makes people happy. My friend Sarah still texts me every time she makes it, claiming her kids now request it weekly.

Ingredients

• 2 boneless skinless chicken breasts: The protein base that keeps this salad substantial enough for dinner
• 1 tablespoon olive oil: Helps the seasoning stick and gives the chicken a gorgeous golden crust
• 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the other ingredients shine
• ½ teaspoon garlic powder: Provides a subtle savory note without overwhelming the delicate strawberries
• 4 cups mixed salad greens: A colorful mix adds variety in texture and flavor
• 200 g fresh strawberries: Pick the ripest ones you can find, they're the star of the show
• 100 g crumbled feta cheese: Adds a creamy tangy element that balances the sweet berries
• 50 g toasted pecans or walnuts: Optional but recommended for that satisfying crunch
• ½ small red onion: Thinly sliced for just a hint of sharpness
• 80 ml balsamic vinegar: Reduces down into a syrupy glaze that ties everything together
• 1 tablespoon honey: Just enough sweetness to mellow the vinegar's acidity

Instructions

Make the magic glaze first:

Combine balsamic vinegar and honey in a small saucepan over medium heat. Let it bubble gently for 8 to 10 minutes, stirring occasionally until it coats the back of a spoon. Set it aside to cool and thicken even more.

Cook the chicken perfectly:

Rub the chicken with olive oil and all the seasonings until evenly coated. Grill or sear in a hot pan for 6 to 7 minutes per side until beautifully charred and cooked through. Let it rest for 5 minutes before slicing into thin strips against the grain.

Build your colorful base:

Spread the mixed greens across a large serving platter or divide among individual plates. Scatter the sliced strawberries, crumbled feta, toasted nuts, and red onion over the greens like you're creating edible art.

Bring it all together:

Arrange the warm sliced chicken over the salad and drizzle with that gorgeous balsamic glaze you made earlier. Serve immediately while the chicken is still slightly warm against the cool crisp ingredients.

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This recipe has become my go-to for those nights when I want something special but don't have the energy for anything complicated. Something about the combination feels like summer on a plate, fresh and vibrant and alive. My daughter actually asked for it on her birthday dinner request list this year, which might be the highest compliment a salad has ever received in our house.

Make It Your Own

Goat cheese works beautifully here if you're not a fan of feta, and I've even used blue cheese for a bolder flavor profile. Sometimes I'll add sliced avocado when I want extra creaminess or cucumber for more crunch. The beauty of this salad is how forgiving it is, you can really play with what you have on hand.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness of the cheese while complementing the strawberries perfectly. On warmer evenings I reach for a chilled rosé, something dry and refreshing that doesn't compete with the balsamic. If you prefer red wine, a light Pinot Noir can work beautifully with the grilled chicken.

Meal Prep Secrets

You can grill the chicken and make the glaze up to two days in advance, storing everything separately in airtight containers. The strawberries are best sliced fresh but you can hull them ahead of time to save precious minutes. Keep the nuts in a separate bag so they stay perfectly crunchy.

• Pack the glaze in a small container and drizzle right before eating
• Layer ingredients in your meal prep container with greens on top to keep everything fresh
• If taking this to work, pack the chicken separately and reheat slightly before assembling

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Every time I serve this salad, someone tells me it's the best thing they've eaten all summer, and honestly, I kind of agree with them.

Recipe FAQs

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Simply reheat gently before serving to regain the desired consistency.

→ What's the best way to grill the chicken?

Season the chicken breasts thoroughly and grill over medium-high heat for 6-7 minutes per side. Let the meat rest for 5 minutes after cooking to ensure juices redistribute, then slice thinly for optimal tenderness.

→ Can I use other greens besides mixed salad greens?

Absolutely. Spinach, arugula, spring mix, or even kale work wonderfully. Choose greens that can hold up well to the weight of the chicken and toppings while providing a pleasant texture contrast.

→ How do I toast the nuts for this dish?

Spread pecans or walnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, or toast in a dry skillet over medium heat for 3-5 minutes. Watch closely to prevent burning.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or chilled rosé complement the sweet and tangy flavors beautifully. The acidity cuts through the creamy feta while enhancing the fresh strawberry notes.

→ Can I make this vegetarian?

Simply omit the chicken and add extra toasted nuts, chickpeas, or even grilled halloumi for protein. The balsamic glaze and fresh strawberries remain the star flavors in this vegetarian adaptation.