# Ingredients list:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (about 10 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 (about 7 ounces)
08 - ⅔ cup crumbled feta cheese (about 3.5 ounces)
09 - ⅓ cup pecans or walnuts, toasted (optional, about 1.75 ounces)
10 - ½ small red onion, thinly sliced
→ For the Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# Steps:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 8-10 minutes, stirring occasionally until thickened and reduced by about half. Remove from heat and allow to cool completely before serving.
02 - Rub chicken breasts evenly with olive oil, then season both sides with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into thin strips.
03 - Spread mixed greens evenly across a large serving platter or individual plates. Arrange sliced strawberries, crumbled feta, toasted nuts if using, and thinly sliced red onion over the greens in sections for visual appeal.
04 - Place warm sliced chicken over the salad. Drizzle with cooled balsamic glaze just before serving. Toss gently at the table to combine flavors, or serve as composed salad for presentation.
